MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Gnocchi w/Burst Tomatoes & Mozzarella
Categories: Pasta, Vegetables, Cheese, Chilies
Yield: 4 Servings

2 tb Extra-virgin olive oil; more
- as needed
24 oz (2 pkg) shelf-stable or
- refrigerated potato
- gnocchi
1/4 c Unsalted butter
4 cl Garlic; thin sliced
1/4 ts Red-pepper flakes; more for
- serving
Salt & black pepper
2 pt Small tomatoes
1/4 c Thin sliced or torn basil
- leaves; (optl), more for
- serving
8 oz Fresh mozzarella; in 1/2"
- pieces

Heat the broiler with a rack about 6" from the heat
source. In a large (12") skillet over medium-high, heat
enough olive oil to lightly coat the bottom of the pan
(about 1 tablespoon). Add half the gnocchi 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, 2 to 4 minutes. Transfer to a medium
bowl. Repeat with the remaining gnocchi and olive oil.

Add the butter to the skillet and cook over medium-high,
stirring often, until golden-brown and toasty, 1 to 2
minutes. Add the garlic, red-pepper flakes, 1 1/2
teaspoons salt and a few grinds of pepper, reducing the
heat slightly if necessary to avoid scorching. Add the
tomatoes and 3 tablespoons 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 1/4 cup basil (if using),
stir to coat, then shake into an even layer. Top with
the mozzarella and drizzle lightly with olive oil. Broil
until the cheese is melted and browned in spots, 2 to 4
minutes. Top with more basil, red-pepper flakes and
black pepper as desired.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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