Crispy Pan-Fried Gnocchi with Cherry Tomatoes, Zucchini, and Feta

favorites

Source: americastestkitchen.com

Ingredients

1 pound shelf-stable gnocchi 6 tablespoons extra-virgin olive oil, plus extra for serving 1 small onion, halved and sliced thin 6 garlic cloves, minced 1 pound cherry tomatoes 1 zucchini (8 ounces), quartered lengthwise and sliced ½ inch thick 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces 1½ teaspoons table salt 1 teaspoon pepper 1 teaspoon dried oregano 1½ ounces feta cheese, crumbled (⅓ cup) chopped fresh mint or basil

Directions

Separate 1 pound shelf-stable gnocchi and arrange in single layer in 12-inch nonstick skillet. Drizzle 6 tablespoons extra-virgin olive oil evenly over gnocchi. Place skillet over medium-high heat and cook, without moving gnocchi, until well browned on 1 side, 5 to 8 minutes. Stir gnocchi and continue to cook until second side of most pieces is lightly crisp, 1 to 2 minutes longer. Using slotted spoon, transfer gnocchi to large plate, leaving oil in skillet.

Reduce heat to medium. Add 1 small onion (halved and sliced thin) to skillet and cook until starting to soften, about 3 minutes. Stir in 6 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 pound cherry tomatoes, 1 zucchini (quartered lengthwise and sliced ½ inch thick), 1 green bell pepper (stemmed, seeded, and cut into 1-inch pieces), 1½ teaspoons table salt, 1 teaspoon pepper, and 1 teaspoon dried oregano. Cover and cook, stirring occasionally, until most tomatoes have burst and zucchini and bell pepper are just tender, 6 to 8 minutes.

Uncover and continue to cook, gently pressing tomatoes with back of wooden spoon or spatula to make sure they’ve burst, until juices are thickened and mixture is cohesive, 1 to 2 minutes. Off heat, stir in gnocchi. Divide among 4 shallow bowls and garnish with 1½ ounces crumbled feta cheese and chopped mint or basil. Drizzle with extra-virgin olive oil and serve.