Description
Crispy cauliflower gnocchi tossed in a buttery garlic sauce with roasted cherry tomatoes, parmesan cheese, and fresh basil for a cozy and flavorful meal.
Ingredients
Scale
- 16 ounces frozen cauliflower gnocchi
- 2 cups cherry tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh basil leaves, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
- Toss the cherry tomatoes with olive oil, salt, black pepper, and red pepper flakes in a mixing bowl.
- Spread the tomatoes on the prepared sheet pan and roast for 15 minutes until softened and blistered.
- Heat a large nonstick skillet over medium heat and add the frozen cauliflower gnocchi directly to the pan.
- Cook the gnocchi for 8 to 10 minutes, stirring occasionally, until golden and crisp.
- Add the butter and minced garlic to the skillet and cook for 1 to 2 minutes until fragrant.
- Stir in the roasted tomatoes and their juices.
- Add the parmesan cheese and fresh basil, then toss gently until coated.
- Serve immediately with extra parmesan and basil if desired.
Notes
- Cook the gnocchi directly from frozen for the best texture.
- Do not overcrowd the skillet or the gnocchi may steam instead of crisp.
- Freshly grated parmesan melts more smoothly and adds richer flavor.
- Add extra red pepper flakes if you prefer more heat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: cauliflower gnocchi, crispy gnocchi, easy dinner recipe, vegetarian gnocchi, garlic butter gnocchi, roasted tomato gnocchi