Crispy Gnocchi With Burst Tomatoes And Mozzarella Food

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

SHEET PAN GNOCCHI WITH CHERRY TOMATOES AND MOZZARELLA (30 MINUTE DINNER)

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
• Open the package of gnocchi and dump the whole thing on the sheet pan.
• Add 2 packages of cherry tomatoes to the dry pan. If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes.
• Use the side of a chef knife to smash the garlic. Add it to the pan whole. Use as many as you like.
• Open the tub of mozzarella. Remove the cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi. You don't need to use all of it, just enough to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes. Get all those herbs on there!
• Arrange the gnocchi and tomatoes into a single layer on the pan. Sprinkle generously with salt and pepper.
• Roast at 450 for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
• Let the gnocchi cool on the pan for a few minutes before adding the mozzarella (you don't want it to melt into blobs.) You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
• Garnish with fresh basil and parmesan cheese! For a real treat, drizzle a bit of balsamic vinegar over each serving. You will not regret it!

CRISPY GNOCCHI WITH ROASTED PEPPERS, CHILLI, ROSEMARY AND RICOTTA

Steps:

• 1. Preheat the oven to 200°C fan/220°C/ gas 7. Tip the gnocchi into a large bowl, then pour a kettleful of boiling water over it and leave to stand for 2 minutes before draining well. 2. Tip the gnocchi into a roasting tin along with everything except the ricotta. Mix well - make sure you've used a tin big enough for everything to fit in one layer. Transfer to the oven and cook for 30 minutes, until the gnocchi is crisp and golden. 3. Taste and season with salt and pepper as needed, dollop on the ricotta and scatter with the parsley before serving hot.