Crispy Gnocchi Pasta with Tomatoes & Leeks
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.
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 1/4 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 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.
3 1/2 fat, 2 1/2 starch, 2 vegetable