Pan-Fried Gnocchi with Tomato and Mozzarella

Crisp-edged gnocchi tossed with sweet cherry tomatoes, garlic and basil, topped with melted mozzarella.

TIME BREAKDOWN
Prep: 5 min
Cook: 18 min
Total: 23 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 2 tbsp olive oil
  • 2 x 500g packs potato gnocchi
  • 3 cloves garlic, sliced
  • 400g cherry tomatoes, halved
  • 1 tsp dried oregano
  • 125g vegetarian mozzarella, torn
  • Small handful fresh basil leaves
  • Salt and black pepper to taste

Method

  1. Heat half the oil in a large non-stick frying pan over a medium-high heat. Fry the gnocchi, straight from the pack, for 6 to 8 minutes, turning, until golden and crisp. Tip onto a plate.

  2. Add the remaining oil, garlic and tomatoes to the pan with the oregano and a pinch of salt. Cook for 5 minutes until the tomatoes soften and burst.

  3. Return the gnocchi to the pan and toss to coat.

  4. Scatter over the mozzarella, cover and cook for 2 minutes until melted. Season with black pepper and tear over the basil.