crispy gnocchi with tomatoes and leeks

Dinner

Crispy Gnocchi with Tomatoes & Leeks

These gnocchi are crispy on the outside and tender on the inside because you sauté them in hot oil. Plus, they leave a little fond (crispy brown bits) to add toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it's quick to prepare—just 20 minutes, start to finish. Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white. This easy and healthy dinner is easy to customize too: see Tips for variations with shrimp, pesto instead of butter, and pork chops instead of gnocchi.

Ingredients

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

Directions

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.
Add the remaining 1 tablespoon oil and leek to the pan. Cook, stirring frequently, until tender-crisp, about 2 minutes. Add tomatoes and cook until starting to soften, about 2 minutes. Add sage and garlic; cook, stirring, until fragrant, about 1 minute. 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.
Serve the gnocchi and vegetables topped with Parmesan, pepper and more sage, if desired.