Skillet Gnocchi with Roasted Tomatoes
Ingredients
-
2
pints
cherry tomatoes or grape tomatoes
-
15
ounces
canned chickpeas, drained and rinsed
-
4-5
cloves
garlic, thinly sliced
-
1
tablespoon
extra virgin olive oil
-
½
teaspoon
salt
-
2
tablespoons
unsalted butter
-
16
ounces
dry gnocchi
-
¼
cup
roughly chopped basil
-
to taste
freshly ground black pepper
-
to serve
Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- In a baking dish, toss together cherry tomatoes, chickpeas, half of the garlic, olive oil, and salt.
- Roast in the oven for 20-25 minutes until the tomatoes burst.
- Melt butter in a skillet over medium-high heat.
- Add the gnocchi to the skillet and pan-fry for about 8 minutes until golden.
- Add the remaining garlic and chopped basil, cooking for an additional 1-2 minutes.
- Stir in the roasted tomatoes and chickpeas, and check for seasoning.
- Serve garnished with fresh basil, black pepper, and Parmesan cheese.
Nutrition Facts (estimated)
Servings
5 servings
Calories
389
Total fat
10g
Total carbohydrates
64g
Total protein
13g
Sodium
568mg
Cholesterol
12mg
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