Crispy Gnocchi with Cherry Tomato Sauce

Ingredients

• 3 tablespoons extra virgin olive oil (divided)
• 20 ounces shelf-stable or refrigerated potato gnocchi, (2 (10-ounce) packages)
• 1 pint (10 ounces) cherry tomatoes, (halved)
• 1 cup roasted red peppers, (chopped)
• 1 red onion, (thinly sliced)
• 3 garlic cloves, (grated)
• Zest from 1 lemon
• 1/2 teaspoon kosher salt, (plus more to taste)
• 1/4 teaspoon freshly ground black pepper, (plus more to taste)
• 1/4 teaspoon crushed red pepper flakes ((optional))
• 1/4 cup thinly sliced basil leaves, (plus more for serving)
• 1/2 cup grated Parmigiano-Reggiano, (plus more for serving)

Steps

1. 1

   Sear the gnocchi. In a large skillet set over medium heat, heat 1 tablespoon of olive oil for about 30 seconds or until shimmering. Working with one package at a time, add the gnocchi in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes. Flip and continue to cook until evenly golden brown, about 2 minutes more. Transfer to a plate and set aside. Repeat with the remaining package of gnocchi, adding a second tablespoon of olive oil to the pan.

2. 2

   Sauté the vegetables. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the cherry tomatoes, roasted red peppers, onion, garlic, lemon zest, salt, black pepper, and red pepper flakes. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes begin to burst and onions have softened.

3. 3

   Combine and serve. Reduce the heat to low. Add the crispy gnocchi, basil, and Parmigiano-Reggiano and toss to combine. Taste and season with more salt and pepper, if necessary. Serve immediately, topped with more basil and Parmigiano-Reggiano.