Quick gnocchi pan-fry with tomatoes and mozzarella

Quick gnocchi pan-fry with tomatoes and mozzarella: crispy pan-fried gnocchi, juicy cherry tomatoes, basil and softly melting mozzarella.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 520 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 65 g

Ingredients

• 400 g gnocchi
• 200 g cherry tomatoes
• 125 g mozzarella
• 2 tbsp butter
• 1 clove of garlic
• 1 splash of balsamic vinegar
• 1 handful of basil
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Finely chop the garlic, halve the cherry tomatoes and tear the mozzarella into rough pieces. Briefly wash the basil and shake it dry.
2. Heat the butter in a large frying pan and add the gnocchi straight in. Fry over a medium to slightly higher heat until golden brown all over and slightly crisp outside.
3. Add the garlic and cherry tomatoes to the gnocchi. Fry briefly until the tomatoes soften and release some juice.
4. Season with salt and a small splash of balsamic vinegar. Take the pan off the heat so the mozzarella softens later without turning watery.
5. Carefully fold in the mozzarella and basil. Leave to stand briefly until the cheese starts to melt and everything comes together.
6. Divide between plates and serve straight away. Finish with a little olive oil if you like.

Good to know

A dish like this rescues tired evenings. Little effort, lots of flavour, and the pan does almost all the work.

Swaps

Butter → ghee (high smoke point, usually slightly fewer milk solids) | mozzarella → burrata (more fat, richer) | gnocchi → wholegrain gnocchi, if you can find them (usually more fibre) | balsamic vinegar → lemon juice (fresher acidity, no added sweetness)

Allergens

Usually contains gluten and milk; well suited to children if you go easy on the garlic, and during pregnancy the dish works with pasteurised mozzarella. Contains: gluten.