Crispy Gnocchi with Chili Oil and Burst Tomatoes
Ingredients
- 1 poundgnocchi
- 2 cupscherry tomatoes
- ⅓ cupolive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 wholelemon
- ½ cupparmesan cheese
- ¼ cupfresh basil
Prep
- 01
Mince 4 garlic cloves.
- 02
Halve or quarter cherry tomatoes (or leave whole if small).
- 03
Roughly chop 1/4 cup fresh basil and grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain and set aside.
- 02
While water heats, warm 1/3 cup olive oil in a large skillet over medium heat. Add red pepper flakes and cook for 30 seconds until fragrant.
- 03
Add minced garlic and cook for 1 minute, stirring often, until golden but not brown.
- 04
Add cherry tomatoes and a pinch of salt. Cook over medium-high heat for 4 to 5 minutes, stirring gently, until tomatoes blister and begin to burst.
- 05
Add the cooked gnocchi to the pan and toss to coat in the spiced oil. Cook for 2 minutes to crisp the exteriors, stirring occasionally. Season with salt and black pepper to taste.
- 06
Squeeze juice from the lemon over the pan and toss. Transfer to a serving bowl, shower with grated parmesan and torn basil, and serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For smoke, swap 1 tablespoon of olive oil with hot chili oil. A small pinch of white miso stirred into the pan adds umami depth that plays beautifully with the spice and acidity.