Crispy Gnocchi with Tomatoes & Leeks

Cloud Banner

3 tablespoons extra-virgin olive oil, divided 1 pound gnocchi, preferably whole-wheat 2 cups sliced leek (about 1 large) 1 pint cherry tomatoes, halved 1 tablespoon chopped fresh sage, plus more for garnish 1 large clove garlic, minced ¼ cup dry white wine 2 tablespoons butter ¼ cup grated Parmesan cheese ¼ teaspoon ground pepper

Ingredients

Cloud Banner

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a plate.

INSTRUCTIONS

Cloud Banner

Add the remaining 1 tablespoon oil and leek to the pan. Cook, stirring frequently, until tender-crisp, about 2 minutes.

Cloud Banner

Add tomatoes and cook until starting to soften, about 2 minutes. Add sage and garlic; cook, stirring, until fragrant, about 1 minute.

Cloud Banner

Add wine and butter and cook until the butter melts, about 1 minute. Return the gnocchi to the pan and cook, stirring occasionally, until hot, 1 to 2 minutes more.

Cloud Banner

Serve the gnocchi and vegetables topped with Parmesan, pepper and more sage, if desired. Enjoy!

More stories