Tomato Gnocchi

Tomato Gnocchi is a simple five ingredient pan dish built around soft gnocchi and slow-cooked cherry tomatoes. Mozzarella melts into creamy pockets while Parmesan deepens the flavour and basil adds freshness. It is a quick, comforting meal designed for busy evenings without losing homemade character.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Ingredients

750 g gnocchi
450 g cherry tomatoes halved
1 bunch fresh basil large leaves torn
250 g mozzarella torn into pieces
70 g Parmesan finely grated

Larder Essentials:

Instructions

A large frying pan is placed over medium heat. A drizzle of olive oil is added and allowed to warm through.
Olive oil
The cherry tomatoes are added to the pan. They are seasoned with salt and black pepper. They are cooked for 8–10 minutes until softened and starting to burst, forming a light sauce.
450 g cherry tomatoes, Salt, Black pepper
The gnocchi is added directly to the pan if using fresh packs. Alternatively, it is briefly boiled until it floats, then drained and added in.
750 g gnocchi
The gnocchi is stirred through the softened tomatoes. It is cooked for 2–3 minutes until fully coated and lightly glossy.
The torn mozzarella is added and gently folded through until it begins to melt into soft, creamy pockets. The Parmesan is sprinkled in and stirred through to enrich the sauce.
250 g mozzarella, 70 g Parmesan
The heat is reduced. The basil leaves are added last and folded through gently so they stay bright and aromatic.
1 bunch fresh basil
The Tomato Gnocchi is served immediately while warm, creamy, and lightly sauced.

Equipment

Nutrition