Crispy Gnocchi Pesto With Tomatoes And Goat Cheese Recipes

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CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

GOAT CHEESE, TOMATO, AND PESTO DIP



Goat Cheese, Tomato, and Pesto Dip image

The dish is not only easy to make, it is gorgeous and makes many mouths happy! Bring it to a party and I guarantee at least 5 people ask you for the recipe. I brought this to a BBQ and folks used it as a burger topping. YUMMMMMY.

Provided by charkins

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 4

1 (8 ounce) package goat cheese, softened
1 (8 ounce) jar pesto, or as needed
3 tomatoes, chopped
1 (8 ounce) loaf French bread, sliced

Steps:

  • Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 13.9 g, Cholesterol 21.5 mg, Fat 15.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 6.5 g, Sodium 377.4 mg, Sugar 1.9 g

CRISPY GNOCCHI WITH TOMATO AND RED ONION



Crispy Gnocchi With Tomato and Red Onion image

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1 1/2 pounds tomatoes (any variety)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Steps:

  • Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
  • Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
  • When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
  • Top with more parsley and basil, and eat immediately or at room temperature.

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