dinner · vegetarian
Crispy skillet gnocchi with tomato and mozzarella
Shelf-stable gnocchi fried until golden, then tossed with burst tomatoes and melting mozzarella.
- Time
- 20min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pat the gnocchi dry and fry in the oil in a wide pan for about 8 minutes, turning, until browned on several sides.
-
2
Add the halved tomatoes and cook until they slump.
-
3
Take the pan off the heat and tear the mozzarella over so it softens in the residual heat.
-
4
Finish with basil and a pinch of salt.
