Caprese Gnocchi

Ingredients

• 1 lb potato gnocchi
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cut into 1/2-inch cubes
• 1/3 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 2 tbsp balsamic glaze
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface, about 2-3 minutes. Reserve 1/2 cup of pasta water, then drain the gnocchi and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is just golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Add the halved cherry tomatoes to the skillet with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
4. Add the cooked gnocchi to the skillet and toss gently to coat with the tomato mixture. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
5. Remove the skillet from heat and gently fold in the fresh mozzarella cubes, allowing them to slightly soften from the residual heat. Add the torn basil leaves and toss once more.
6. Transfer to a serving dish, drizzle with balsamic glaze, and sprinkle with Parmesan cheese. Serve immediately while the mozzarella is still warm and slightly melted.