Gnocchi is a fav to have stashed in the freezer for speedy dinners, such as this! I made a really quick sauce and really focused on this dinner being meatless and flavorful!
1 cup grape or cherry tomatoes
17 oz frozen gnocchi
2 tablespoons butter
1 teaspoon garlic
1 tablespoon cream cheese
1/4 cup chicken or veggie stock
1 tablespoon basil, chopped
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper then roast in a 400-degree oven for 15 minutes, until they blister and pop.
Boil salted water and add in the gnocchi. Cook until they float.
In a large skillet, melt butter and add garlic, and cream cheese to a medium heat. Bring to a simmer and add in the tomatoes and the gnocchi when cooked.
Simmer and stir in the basil. Cook for about 5 minutes to thicken and reduce a little.
Serve with a sprinkle of parmesan.
I loved the slight creaminess from the cream cheese but the lightness from the broth. I think this is a good trick to keep up my sleeve!
Tip 1: use a slotted spoon to scoop the gnocchi out, then there’s no colander to clean. Tip 2: I had a bit too much sauce so I used the slotted spoon to dish the pasta so the excess sauce stayed in the pan.