Description
This recipe for Caramelized Gnocchi with Tomatoes and Mozzarella features golden-browned gnocchi sautéed in butter and olive oil, combined with a fresh, lightly cooked cherry tomato and basil sauce, and topped with creamy marinated baby mozzarella. Quick to prepare and packed with vibrant flavors, this Italian-inspired dish makes a perfect cozy and satisfying meal served with fresh basil and optional Parmesan cheese.
Ingredients
Scale
Tomato Sauce
- 16 ounces cherry tomatoes (approximately 2 dry pints)
- 1 cup fresh basil leaves, packed and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon sugar
- Salt and pepper, to taste
Gnocchi
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 pound potato gnocchi (whole wheat, regular, or homemade)
Toppings and Garnish
- 12 ounces marinated baby mozzarella (1 tub, drained)
- Fresh basil leaves, for garnish
- Freshly grated Parmesan, optional, for serving
Instructions
- Prepare the Tomatoes: Chop the cherry tomatoes in half. You will need about one and a half boxes; no exact measurement is necessary. Set aside.
- Chop the Basil: Clean and remove stems from the basil leaves, then roughly chop most of it while reserving a few tablespoons for garnish.
- Sauté Garlic and Tomatoes: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add thinly sliced garlic and sauté until lightly browned, about 1 minute. Add the halved tomatoes along with their juice and cook for 2 minutes.
- Add Basil and Season: Stir in most of the chopped basil, sugar, salt, and pepper to taste. Bring to a boil, then reduce heat to low and simmer gently.
- Caramelize the Gnocchi: In a large saucepan, melt butter with 3 tablespoons olive oil over medium heat. Add the gnocchi and stir to coat evenly in the oil and butter. Spread gnocchi out in a single layer, season with salt and pepper, and cook without stirring for 5 minutes to allow browning.
- Flip Gnocchi: When golden-brown on one side, flip each piece using a wooden spoon or spatula. Continue cooking for another 3–5 minutes until browned on the other side, stirring if needed. Remove from heat once evenly caramelized.
- Combine Mozzarella with Tomato Sauce: Turn off the heat under the tomato mixture. Gently stir in the drained marinated baby mozzarella, allowing them to warm without melting too much to maintain shape.
- Serve: Either add the caramelized gnocchi directly into the tomato and mozzarella pan or plate the gnocchi separately and top with the tomato mixture.
- Garnish and Enjoy: Sprinkle with reserved fresh basil and freshly grated Parmesan if desired. Serve with a crisp green salad and crusty bread for a complete meal.
Notes
- Use whole wheat gnocchi to increase fiber content, or regular or homemade gnocchi according to preference.
- Do not stir gnocchi too early during caramelization to ensure even browning.
- Marinated mozzarella should be drained well to avoid excess liquid in the sauce.
- Freshly grated Parmesan is optional but adds a nice umami flavor.
- Pair this dish with a fresh green salad and crusty bread to balance the meal.