Recipe Instructions:
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 pound gnocchi, preferably whole-wheat
2 cups sliced leek (about 1 large)
1 pint cherry tomatoes, halved
1 tablespoon chopped fresh sage, plus more for garnish
1 large clove garlic, minced
¼ cup dry white wine
2 tablespoons butter
¼ cup grated Parmesan cheese
¼ teaspoon ground pepper
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Directions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil and leek to the pan. Cook, stirring frequently, until tender-crisp, about 2 minutes. Add tomatoes and cook until starting to soften, about 2 minutes. Add sage and garlic; cook, stirring, until fragrant, about 1 minute. Add wine and butter and cook until the butter melts, about 1 minute. Return the gnocchi to the pan and cook, stirring occasionally, until hot, 1 to 2 minutes more.
Serve the gnocchi and vegetables topped with Parmesan, pepper and more sage, if desired.
Tips
To make Crispy Gnocchi with Tomatoes, Leeks & Shrimp: After Step 1, add 1 Tbsp. oil to the pan and cook 1 lb. peeled and deveined raw shrimp until pink, about 2 minutes. Transfer to the plate with the gnocchi and continue with Step 2.
To make Crispy Gnocchi with Tomatoes, Leeks & Pesto: Use 1/4 cup pesto instead of butter in Step 2.
To make Pork Chops with Tomatoes & Leeks: Swap 1 lb. pork chops for the gnocchi in Step 1. Season with 1/4 tsp. each salt and pepper and cook, turning once, until cooked through, about 5 minutes total. Continue with Step 2 and serve the pork topped with the vegetables.
