Skillet Gnocchi and Balsamic Tomato Sauce
Ingredients
- neutral oil
- 1 cup cherry tomatoes, halved
- 2 tablespoons sliced shallot
- 1/4 cup white balsamic vinegar (or balsamic vinegar)
- 1 cup no-chicken broth (or vegetable broth)
- 1 large garlic clove, minced
- 2 teaspoons Italian seasoning
- 12 ounces gnocchi (shelf-stable)
- 1 tablespoon vegan butter
- 2 tablespoons minced fresh parsley
- salt and pepper to taste
Preparation
Using a large non-stick skillet, on medium heat, drizzle oil to coat the pan.
Add tomatoes and shallot, stirring occasionally until shallot softens and tomatoes release some juice, about 3-5 minutes.
Add balsamic vinegar and heat until it reduces by half, about 1-2 minutes.
Add broth, 1/4 cup water, garlic, and seasoning, bring to a boil, then add gnocchi. Lower heat to medium and cook for 5-7 minutes, stirring occasionally, until gnocchi is cooked and sauce has thickened.
Mix in butter, season to taste with salt and pepper, and serve topped with fresh parsley.
