Categories: Pasta

Ingredients

• 3 tbsp. olive oil, divided
• 1 lb. gnocchi
• 2 cups sliced leek
• 1 pint cherry tomatoes, halved
• 1 tbsp. chopped fresh sage, plus more for garnish
• 1 large garlic clove, minced
• 1/4 cup dry white wine
• 2 tbsp. butter
• 1/4 cup grated Parmesan
• 1/4 tsp black pepper

Directions

1. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5-7 minutes. Transfer to a plate.

2. Add the remaining 1 tbsp. 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 topping with Parmesan, pepper and more sage.

Email to a friend | Print this recipe | Back