Crispy Gnocchi

Ingredients

• 3 tablespoon extra-virgin olive oil, divided, divided
• 1 pound gnocchi
• 2 cup sliced leek (about 1 large)
• 1 pint cherry tomatoes, halved
• 1/2 tablespoon chopped fresh rosemary
• 1 large clove garlic, minced, minced
• 1/4 cup dry white wine
• 2 tablespoon butter
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground pepper

Directions

1. Heat 2 tablespoons oil in a 12 inch cast iron skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon oil and leek to the pan. Cook, stirring frequently, until tender-crisp, about 2 minutes.
3. Add tomatoes and cook until starting to soften, about 2 minutes.
4. Add rosemary and garlic; cook, stirring, until fragrant, about 1 minute.
5. Add wine and butter and cook until the butter melts, about 1 minute.
6. Return the gnocchi to the pan and cook, stirring occasionally, until hot, 1 to 2 minutes more.
7. Serve the gnocchi and vegetables topped with Parmesan and pepper if desired.

Tips

1. To make Crispy Gnocchi with Tomatoes, Leeks & Shrimp: After Step 1, add 1 Tbsp. oil to the pan and cook 1 lb. peeled and deveined raw shrimp until pink, about 2 minutes. Transfer to the plate with the gnocchi and continue with Step 2.
2. To make Crispy Gnocchi with Tomatoes, Leeks & Pesto: Use 1/4 cup pesto instead of butter in Step 2.