(Recipe can be found on Iowa Girl Eats here.)
Step by Step Instructions:
This recipe is simple to throw together and requires the following ingredients: 1 package of pre-made gnocchi, pesto (I obviously saved time with jarred pesto but you can definitely make your own), Olive Oil, Grape or Cherry Tomatoes, Fresh Goat Cheese (2-3 ounces), and 2 garlic cloves.
I started out by prepping my ingredients to get it out of the way. First I smashed 2 cloves of garlic with a knife. This is a fabulous way to remove the skin, plus it also smashes the garlic which is what I need anyway.
Then I measured 1/3 cup of pesto.
Finally I finished my prep by cutting 1/2 pint (that’s 8 ounces) of grape tomatoes in half length-wise.
Now it’s time to throw everything together. I started by heating 2 tablespoons of olive oil and adding the garlic cloves to it. Once the oil had heated for a couple of minutes, I removed the garlic cloves.
Then I put all of the gnocchi to the hot oil in a single layer and let them cook on one side without moving them for 3-4 minutes or until that side was brown.
Flip the gnocchi and cook to brown the other side.
Once the gnocchi is browned, the tomatoes get added…
…and cooked for about 2 minutes in the pan.
Remove the pan from the heat and add the pesto to the gnocchi and tomatoes.
Combine until the pesto is coating all of the gnocchi.
Now it’s my favorite part…goat cheese time! I used my fingers and crumbled about 2 ounces of goat cheese over the top of the dish. Then it was time to serve. I added a bit more goat cheese (don’t judge me – j’adore cheese, okay?). Then I devoured. No really, I did. This gnocchi was light on the inside with a crispy outside and had great flavor with the pesto and goat cheese and great texture of the tomatoes. Definitely a dish you need to try…enjoy!!
Makes 3-4 servings
1 package pre-made gnocchi
2 Tablespoons extra virgin olive oil
2 garlic cloves, crushed and peels removed
1/2 pint cherry tomatoes, halved
2 Tablespoons pre-made pesto (see recipe here)
2 oz chevre
1. Heat olive oil with garlic cloves in a large skillet over medium heat. Once oil is hot, remove the garlic and add the gnocchi in a single layer.
2. Allow gnocchi to crisp up on one side, ~3-4 minutes, then shake the pan and cook until golden brown on all sides, ~3-4 additional minutes.
3. Stir in tomatoes and pesto. Plate and dot with chevre.