Crispy Gnocchi Pasta With Tomatoes and Leeks
Active Time: 20 minutes Total Time: 20 minutes
Serves 4- 3 tablespoons extra-virgin olive oil, divided
- 1 pound gnocchi, preferably whole-wheat
- 2 cups sliced leek (about 1 large)
- 1 pint cherry tomatoes, halved
- 1 tablespoon chopped fresh sage, plus more for garnish
- 1 large clove garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground pepper
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a plate.
Add the remaining 1 tablespoon 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.
Serve the gnocchi and vegetables topped with Parmesan, pepper, and more sage, if desired.
Recipe nutrition per serving: 399 Calories, Total Fat: 19 g, Saturated Fat: 6 g, Cholesterol: 20 mg, Carbohydrates: 48 g, Fiber: 6 g, Total Sugars: 5 g, Protein: 9 g, Sodium: 501 mg, Potassium: 455 mg, Iron: 2 mg, Folate: 40 mcg, Calcium: 101 mg, Vitamin A: 1600 IU, Vitamin C: 16 mg.
