Crispy Gnocchi 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.

Prep Time:
20 mins
Total Time:
20 mins
4 cups


  • 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


  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.


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.

Nutrition Facts (per serving)

399 Calories
19g Fat
48g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 399
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 9g 19%
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Vitamin A 1600IU 32%
Vitamin C 16mg 18%
Folate 40mcg 10%
Sodium 501mg 22%
Calcium 101mg 8%
Iron 2mg 13%
Magnesium 25mg 6%
Potassium 455mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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