|2 Tbsp||Pastene Extra Virgin Olive Oil, plus more as needed|
|16 oz||Pastene Italian Potato Gnocchi|
|3 Tbsp||unsalted butter|
|1 Tbsp||Pastene Minced Garlic|
|1 tsp||Pastene Hot Crushed Pepper|
|1 tsp||kosher salt|
|1 ½ - 2 pints||cherry tomatoes, red and yellow|
|½ cup||basil leaves, thinly sliced, plus more for serving|
|8 oz||fresh mozzarella, cut or torn into ½ inch pieces|
|red pepper flakes and black pepper to taste|
- Preheat the broiler with a rack about 6 inches from the heat source.
- In an oven safe large skillet (12” or larger) on the stovetop, heat 1 to 2 tablespoons of oil on medium high to lightly coat the bottom of the pan.
- Add the gnocchi in a single layer 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, about 4 to 5 minutes. Sear the gnocchi in 2 batches if the pan doesn’t allow a single later. Transfer to a medium bowl and set aside.
- On medium heat, add the butter to the skillet, stirring often, until it begins to foam and brown, 1 to 2 minutes. Add the garlic, hot crushed pepper, 1 teaspoon salt and a few grinds of pepper.
- Add the tomatoes and 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 ½ cup basil, stir to coat, then shake into an even layer. Top with the mozzarella.
- Broil until the cheese is melted and browned in spots, 3 to 4 minutes. Top with more basil, red pepper flakes and black pepper as desired.