Gnocchis poêlés et sauce aux tomates cerises, prêts en 30 minutes

Ingrédients

• 4 tablespoons olive oil ((2 for the sauce, 2 for pan frying))
• 3 cups cherry tomatoes
• 4 cloves garlic (crushed or thinly sliced)
• 17 ounces gnocchi
• 1/2 tablespoon balsamic vinegar
• 1 tablespoon honey (or a teaspoon of sugar)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1 bunch fresh basil ((Reserve a little for scattering over the finished dish.) Or use a tablespoon of dried basil.)
• 2 ounces feta cheese ((crumbled) or goat cheese, or grated parmesan cheese)

Préparation

1. 1

   Heat up around 2 tablespoons of olive oil in a large saucepan.

2. 2

   Add the cherry tomatoes and garlic. Let cook on high for a few minutes, then turn down the heat to medium. Add around ¼ cup (or 60ml) of water. Cook until the tomatoes break down into a chunky sauce (around 20 minutes). Shake the pan from time to time.

3. 3

   While the sauce is cooking, heat up the remaining 2 tablespoons olive oil on a medium high heat in a large skillet. When the end of a piece of gnocchi sizzles when dipped in, add the gnocchi to the pan in one single layer. Cook for around 10 minutes, shaking the pan every now and again, until golden and crispy on all sides.

4. 4

   Take the gnocchi off the heat. Stir the balsamic vinegar, honey, and salt and pepper into the sauce. Stir in most of the basil. Add a splash or two more water to loosen up the sauce if necessary.

5. 5

   Quickly toss the sauce through the gnocchi in the pan. Serve immediately. Garnish with the reserved fresh basil and crumbled/grated cheese if you like.