Crispy Gnocchi Pasta with Tomatoes & Leeks

Crispy Gnocchi Pasta with Tomatoes & Leeks

2 Reviews
From: EatingWell Magazine, October 2019

These gnocchi are crispy on the outside, tender on the inside because you sauté them in hot oil. Plus, they leave a little fond (crispy brown bits) in the pan that adds toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it's quick to prepare—just 20 minutes, start to finish. Opt for whole-wheat gnocchi to get 2 extra grams of fiber per serving compared to white. This easy and healthy dinner is easy to customize too: see Tips for variations with shrimp, pesto instead of butter, and pork chops instead of gnocchi.

Ingredients 4 servings

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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Serve the gnocchi and vegetables topped with Parmesan, pepper and more sage, if desired.
  • Tips: Try these three easy variations.
  • 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.
  • Crispy Gnocchi with Tomatoes, Leeks & Pesto: Use ¼ cup pesto instead of butter in Step 2.
  • Pork Chops with Tomatoes & Leeks: Swap 1 lb. pork chops for the gnocchi in Step 1. Season with ¼ 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 399 calories; 19 g fat(6 g sat); 6 g fiber; 48 g carbohydrates; 9 g protein; 40 mcg folate; 20 mg cholesterol; 5 g sugars; 0 g added sugars; 1,600 IU vitamin A; 16 mg vitamin C; 101 mg calcium; 2 mg iron; 501 mg sodium; 455 mg potassium
  • Nutrition Bonus: Vitamin A (32% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3½ fat, 2½ starch, 2 vegetable

Reviews 2

October 31, 2019
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By: Mimi L.
Absolutely delicious!!! I did not change a thing. It is super easy to make and just really good. The crispiness of the gnocchi really adds to the texture of the dish. Yummmm!
October 07, 2019
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By: annbb
My office mate made this and brought me a container. She didn't change a thing about the recipe. It is absolutely delicious! She said this will be on permanent rotation at their house. And at my house, too. I think it was made even better because the tomatoes came fresh from her garden. YUMMY!
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