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3 tablespoons extra-virgin olive oil, divided
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1 pound gnocchi, preferably whole-wheat
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2 cups sliced leek (about 1 large)
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1 pint cherry tomatoes, halved
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1 tablespoon chopped fresh sage, plus more for garnish
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1 large clove garlic, minced
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¼ cup dry white wine
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2 tablespoons butter
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¼ cup grated Parmesan cheese
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¼ teaspoon ground pepper
Crispy Gnocchi with Tomatoes & Leeks
These gnocchi are crispy on the outside and tender on the inside because you sauté them in hot oil. Plus, they leave a little fond (crispy brown bits) to add toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it's quick to prepare—just 20 minutes, start to finish. Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white. This easy and healthy dinner is easy to customize too: see Tips for variations with shrimp, pesto instead of butter, and pork chops instead of gnocchi.
Nutrition Information
126
Calories
20g
Carbohydrates
9g
Protein
661mg
Potassium
7g
Fiber
11g
Sugar
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