Summer Skillet Gnocchi with Cherry Tomatoes and Basil
Pan-seared gnocchi tossed with blistered cherry tomatoes, fresh basil, and a garlic-infused olive oil sauce for a quick summer meal. This italian-inspired pasta (vegetarian) ready in about 15 minutes pairs store-bought potato gnocchi, olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb store-bought potato gnocchi
- 3 tbsp olive oil
- 3 cloves garlic cloves, thinly sliced
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Parmesan cheese, grated (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add 1 lb store-bought potato gnocchi in a single layer and cook undisturbed for 3-4 minutes until golden and crisp on one side.
- Step 2: Flip the gnocchi and add 3 thinly sliced garlic cloves and 2 cups halved cherry tomatoes. Sauté for another 3-4 minutes, stirring gently, until tomatoes soften and garlic is fragrant.
- Step 3: Stir in 1/4 cup torn fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Drizzle remaining 1 tbsp olive oil and toss everything to combine and warm through for 1 minute.
- Step 4: Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese if using. Serve immediately while warm and fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Summer Skillet Gnocchi with Cherry Tomatoes and Basil take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Summer Skillet Gnocchi with Cherry Tomatoes and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep store-bought potato gnocchi from drying out.
Can I substitute ingredients in Summer Skillet Gnocchi with Cherry Tomatoes and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Summer Skillet Gnocchi with Cherry Tomatoes and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Summer Skillet Gnocchi with Cherry Tomatoes and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
