What you need,
½ lb. potato gnocchi
2 tbsp. butter
1 pint of tiny tomatoes, any variety you like, sliced in
half
½ tsp. granulated sugar
2 cloves garlic, minced
1 cup mini boccaccini
½ cup fresh basil leaves, sliced thinly
Salt & Pepper
Parmesan cheese, shaved for serving
In a large non-stick skillet over medium high heat melt the
butter until it is foaming. Add the gnocchi and cook for 5-6 minutes, stirring
occasionally until brown and crisp. Remove the cooked gnocchi to a plate.
Add the tomatoes to the pan and cook for 2-3 minutes until
they just start to soften. Add the sugar and salt and pepper to taste.
Add the garlic and cook for 1 minute more.
Add the gnocchi back to the pan and toss to combine.
Off the heat add the boccaccini and basil.
Serve right away with a few shaving of parmesan cheese.
Jen of My Tiny Oven
