Skillet Gnocchi and Balsamic Tomato Sauce
Ingredients
- neutral oil
- 1 cup cherry tomatoes halved
- 2 tbl sliced shallot
- 1/4 cup white balsamic vinegar (sub balsamic vinegar)
- 1 cup no-chicken broth (sub veggie broth)
- 1 large garlic clove minced
- 2 tsp Italian Seasoning
- 12 oz gnocchi (shelf stable)
- 1 tbl vegan butter
- 2 tbl minced fresh parsley
- salt and pepper to taste
Preparation
Using a large non-stick skillet, on medium heat drizzle oil to coat pan.
Add tomatoes and shallot, stirring occasionally until shallot softens and tomatoes release some juice (3-5 minutes).
Add balsamic vinegar, heat until it reduces by half (1-2 minutes).
Add broth, 1/4 cup water, garlic, and seasoning, bring to a boil, then add gnocchi. Lower heat to medium. Cook 5-7 minutes stirring occasionally until gnocchi has cooked and sauce has thickened.
Mix in butter, season to taste. Serve topped with fresh parsley.
Tips
This dish is easy and flavorful, perfect for using summer cherry tomatoes, and it comes together quickly using only one pan.
