Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini is a vegetable packed, quick and simple weeknight dinner that takes advantage of all the fresh farmer’s market vegetables. 

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

I’ve already told you guys that I am in total denial about the fact that tomatoes are soon going to be replaced (read: are being replaced) with butternut squash, kale, and other hearty fall vegetables. I’m not ready!

I am ready for warm cozy sweaters and boots. So if you can just figure out a way to make boots + fresh summer vegetables work, that would be great. Once you figure it out, let me know the secret!

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

To me, this dish is so summery with fresh cherry tomatoes and zucchini. My garden is absolutely overflowing with tomatoes (yes, still!) and I can still get zucchini locally at the farmer’s market. So before we begin on the pumpkin recipes (I just cracked my first can the other day), let’s have one last hurrah with this Farmer’s Market Skillet Vegetable Packed Summery Dinner. Are you in?!

Now that kids are back in school, this is a perfect weeknight meal because it is super easy, fresh, and full of vegetables. You can serve it as a side or a main dish.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Start by lining a baking sheet (hello, less dishes) with foil. Add the cherry tomatoes and olive oil. Sprinkle with salt. Broil until the tomatoes burst. In my oven, this takes 2-3 minutes but my broiler is pretty strong (it’s scorched a million things in it’s lifetime).

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri   Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

While the tomatoes broil, slice the zucchini, mince the garlic (not pictured!), and thinly slice the shallots. Keep everything separate.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri   Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Add the remaining olive oil to a nonstick skillet. Add the zucchini. Sprinkle with 1/2 tsp salt and cook for 7 minutes or so until they’re golden, soft on the inside, and crispy on the outside.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

In the meantime, heat another skillet to medium and melt 2 tbsp butter. Add the uncooked gnocchi to this pan. Let the gnocchi cook for about 5 minutes before stirring. Once golden on one side, flip and cook another 3-5 minutes until golden and tender.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Add the shallots and garlic to the zucchini and stir to combine. Cook for 1-2 minutes until softened.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri   Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Add the burst tomatoes to the pan with the zucchini. Stir to combine. Add the 1/4 tsp of red pepper flakes.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri   Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Once the gnocchi are cooked, add them to the vegetables. Add the grated parmesan. Season to taste with salt and pepper. I needed just a touch more salt.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri   Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Top with fresh basil and freshly shredded parmesan. Serve!

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Forget boiling gnocchi. This is my favorite new preparation. I think you’ll agree.

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini | Bites of Bri

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2-4 entree servings, 6 side servings

Crispy Skillet Gnocchi with Burst Tomatoes and Zucchini is a vegetable packed, quick and simple weeknight dinner that takes advantage of all the fresh farmer's market vegetables.

Ingredients

  • 1 lb gnocchi (available in a vacuum sealed pouch)
  • 2 tbsp butter
  • 1 dozen small cherry tomatoes (mixed heirloom or red)
  • 2 small zucchini, halved then sliced
  • 2 tbsp olive oil
  • 2 small shallots (or 1 larger one), sliced
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup parmesan cheese, grated
  • fresh parmesan cheese for topping
  • basil for topping
  • salt and pepper

Instructions

  1. Start by lining a baking sheet (hello, less dishes) with foil. Add the cherry tomatoes and olive oil. Sprinkle with salt. Broil until the tomatoes burst. In my oven, this takes 2-3 minutes but my broiler is pretty strong (it's scorched a million things in it's lifetime).
  2. While the tomatoes broil, slice the zucchini, mince the garlic, and thinly slice the shallots. Keep them separate.
  3. Add the remaining olive oil to a nonstick skillet. Add the zucchini. Sprinkle with 1/2 tsp salt and cook for 7 minutes or so until they're golden, soft on the inside, and crispy on the outside.
  4. In the meantime, heat another skillet to medium and melt 2 tbsp butter. Add the uncooked gnocchi to this pan. Let the gnocchi cook for about 5 minutes before stirring. Once golden on one side, flip and cook another 3-5 minutes until golden and tender.
  5. Add the shallots and garlic to the zucchini and stir to combine. Cook for 1-2 minutes until softened.
  6. Add the burst tomatoes to the pan with the zucchini. Stir to combine. Add the 1/4 tsp of red pepper flakes.
  7. Once the gnocchi are cooked, add them to the vegetables. Add the grated parmesan. Season to taste with salt and pepper. I needed just a touch more salt.
  8. Top with fresh basil and freshly shredded parmesan. Serve.
http://bitesofbri.com/2014/09/crispy-skillet-gnocchi-burst-tomatoes-zucchini/

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Comments

    • Bri says

      Danae, thank you so much. I’m in total denial about the season being over but there’s definitely only a few weeks left.

  1. says

    I can’t wait until all the summer vegetables find their way down under, just reading through & finding myself drooling at the awesome pics made me excited that summer is soon to be. Love the simplicity of this dish too.

  2. says

    I have a solution for you, move to Arizona! My cherry tomato plant cranks them out all winter long! It must be the fact that it really never gets below freezing here :) I love gnocchi and your version looks awesome! Long live cherry tomatoes!

    • Bri says

      Haha Izzy! I think I may melt in the summer in Arizona though I know dry heat is much better than the heat and humidity we have here!

  3. says

    I LOVE gnocchi, especially when it’s a bit crispy! Maybe you need to move to San Francisco where you can where boots in summer and still eat tomatoes? haha it’s not all that great though. This dish looks delish!

Leave a Reply to Dannii @ Hungry Healthy Happy Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>