Crispy Gnocchi with Cherry Tomato Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Store-bought gnocchi seared until crispy, then tossed with a quick jammy cherry tomato and red pepper sauce with fresh basil. Light, bright, and ready in 30 minutes. A simple one-pan dinner that feels elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons extra virgin olive oil (divided)
- 20 ounces shelf-stable or refrigerated potato gnocchi, (2 (10-ounce) packages)
- 1 pint (10 ounces) cherry tomatoes, (halved)
- 1 cup roasted red peppers, (chopped)
- 1 red onion, (thinly sliced)
- 3 garlic cloves, (grated)
- Zest from 1 lemon
- 1/2 teaspoon kosher salt, (plus more to taste)
- 1/4 teaspoon freshly ground black pepper, (plus more to taste)
- 1/4 teaspoon crushed red pepper flakes ((optional))
- 1/4 cup thinly sliced basil leaves, (plus more for serving)
- 1/2 cup grated Parmigiano-Reggiano, (plus more for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 807mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 199mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 807MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.