Pan Seared Gnocchi with Leeks & Tomatoes

When you think of Italian food you probably go to pizza, spaghetti, and other pastas. Further down the list, and too often overlooked, is gnocchi. Gnocchi (pronounced N'YAW-key) comes from the Italian word nocca, meaning knuckle. Gnocchi, as food author Mark Bittman describes it, is:

"A simple Italian dumpling made from cooked potatoes, flour, and sometimes an egg. They're boiled and sauced."

One popular brand available.

One hopes they should be readily available in most supermarkets (depending on location). Take some
time next time you're in your pasta aisle to look for them. They're usually in a plastic tray and come in 2 cup servings.

Since I've been serving gnocchi, I've always "boiled and sauced" it with pesto, tomato sauce, or olive oil. I was recently reading an Eating Well magazine and found a recipe that called for crisping the gnocchi in a skillet with olive oil. No boiling needed. The pan searing adds a nice toothy texture but the "potato pillow." as it's often described, still absorbs the flavors that you add. I'm a convert! This is a great simple weeknight meal and the common denominator is the crispy gnocchi. The most basic recipe would be to add either pesto or a tomato sauce for the most simple and quick meal. You can play with adding basil leaves, mushrooms, onions, sun dried tomatoes, whatever you have in the fridge.

I adapted the Eating Well recipe as a starting point but decided to start fairly true to the original.

Pan Seared Gnocchi with Leeks and Tomatoes

Ingredients:

• Gnocchi - 1 package (15-17 oz.)
• Leeks - 2 medium, cleaned and sliced
• Cherry tomatoes - 1 pint basket, halved
• Garlic - 1-2 cloves, minced
• White wine - 1/4 cup
• Parmesan cheese - 1/3 cup finely shredded
• Butter - 2 tbsp. 
• Olive oil
• Salt
• Pepper
• Red pepper flakes (optional)

Directions:

1. Heat a tablespoon of oil in a 12" skillet over medium high heat. Add gnocchi. Use a spatula to create a single layer. Let sit untouched for at least 5 minutes. Add some salt and pepper while it cooks. Shake pan to turn over the gnocchi and use the spatula to turn over any that need turning. Let the other side sit undisturbed for a period of time. Continue to shake the pan until the gnocchi has gently browned. Total time around 10-15 minutes. As you shake the pan you will hear the difference as the gnocchi gets crispy. When sufficiently crispy (but not blackened) transfer to a bowl and set aside.
2. Reduce heat to medium. Add more olive oil to the skillet and add the sliced leeks. Cook for a few minutes until they begin to soften, about 2-3 minutes. The rings will start to separate.
3. Add the halved tomatoes and stir to mix. Add the minced garlic and stir until fragrant. Add butter and wine and cook for a few minutes. The tomatoes should just start to soften. 
4. Return the gnocchi to the skillet and stir until everything is coated. 
5. Turn off heat. Add Parmesan cheese and stir to mix. Plate and top with some black pepper or red pepper flakes. Garnish with more shredded cheese, some dried herbs such as parsley, basil, or a mix. 

 Serves 2-4