• NYT E-Z Dinner - 28

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:29:00 2024
    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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