Crispy gnocchi with tomato and leek garnished with parmesan cheese on a round brown plate with a brown and white towel behind all on a wooden surface (with logo overlay)

Crispy Gnocchi with Tomato and Leek

For an easy, one-pan meatless meal, try frying up some gnocchi with tomato and leek plus a white wine sauce. It’s delicious and quick!

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My first encounter with using a leek in a recipe was about a year and a half ago. We had gotten one in our Bountiful Basket and make some Leek Orzo with Fried Eggs. We all really liked the leek, but honestly kind of forgot about it as an option.

But then, one day when we were at the store, I saw some leeks and decided to try it again. Of course, I wanted something different, though. And I love gnocchi so wanted to make a meal with that in it.

Crispy gnocchi with tomato and leek only takes about 20 minutes to put together. I like frying the gnocchi up as something a bit different than the typical preparation of boiling it. This is a great meatless meal that is very filling. You could even make it vegan if you used vegan butter and don’t top with parmesan cheese.

Step by Step

Ingredients

  • 3 tbsp olive oil
  • 1 lb gnocchi
  • 1 leek, sliced
  • 1 pint grape tomatoes, halved
  • 2 tsp rubbed sage
  • 1 clove garlic, minced
  • 1/4 cup white cooking wine
  • 2 tbsp butter
  • 1/4 cup parmesan cheese, grated

Preparation

Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the gnocchi and cook for about 5-7 minutes, stirring often, until they start to crisp and brown at the edges.

Gnocchi crisping in a skillet on a wooden surface

Remove the gnocchi from the pan and reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the pan with the sliced leek. Cook for about 2 minutes, stirring frequently.

Sliced leek in a skillet on a wooden surface

Add the tomatoes and cook for another 2 minutes, until they soften.

Sliced leek and tomato in a skillet on a wooden surface

Add the sage and minced garlic, stirring constantly for 1 minute.

Sliced leek, tomato, and garlic in a skillet on a wooden surface

Pour in the wine and add the butter until it melts. This should also give the wine some time to reduce and cook off some of the alcohol in it.

Sliced leek, tomato, and garlic with melted butter and white wine in a skillet on a wooden surface

Return the gnocchi to the pan and cook, stirring occasionally, until it’s warmed through, about 1-2 minutes.

Sliced leek, tomato, and garlic with melted butter and white wine mixed with gnocchi in a skillet on a wooden surface

Divide the gnocchi and vegetables among 4 serving plates. Garnish with parmesan cheese and serve immediately.

Crispy gnocchi with tomato and leek garnished with parmesan cheese on a round brown plate with a brown and white towel behind all on a wooden surface (vertical)

Leftovers

Leftover crispy gnocchi with tomato and leek will keep in the refrigerator for up to 2-3 days. To reheat, place leftovers in a skillet and warm over medium heat for about 5-7 minutes, until it’s warmed through. If it seems dry, add a tablespoon of butter as you heat and stir to coat.

Recipe

Originally Published On: March 29, 2021

Crispy gnocchi with tomato and leek garnished with parmesan cheese on a round brown plate with a brown and white towel behind all on a wooden surface

Crispy Gnocchi with Tomato and Leek

For an easy, one-pan meatless meal, try frying up some gnocchi with tomato and leek plus a white wine sauce. It's delicious and quick!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
gnocchi
|
leek
|
one pan
|
tomato
Dietary Needs:
Egg-Free
|
Nut-Free
Cooking Method:
One-Pan Meals
Servings: 4
5 from 1 vote

Ingredients

  • 3 tbsp olive oil
  • 1 lb gnocchi
  • 1 leek (sliced)
  • 1 pint grape tomatoes (halved)
  • 2 tsp rubbed sage
  • 1 clove garlic (minced)
  • 1/4 cup white cooking wine
  • 2 tbsp butter
  • 1/4 cup parmesan cheese (grated)

Recommended Equipment

Instructions

  • Heat 2 tbsp of olive oil in a large skillet over medium-high heat
  • Add the gnocchi and cook for about 5-7 minutes, stirring often, until they start to crisp and brown at the edges
  • Remove the gnocchi from the pan and reduce the heat to medium
  • Add the remaining 1 tbsp of olive oil to the pan with the sliced leek
  • Cook for about 2 minutes, stirring frequently
  • Add the tomatoes and cook another 2 minutes, until they soften
  • Add the sage and minced garlic, stirring constantly for 1 minute
  • Pour in the wine and add the butter until it melts
  • Return the gnocchi to the pan and cook, stirring occasionally, until it’s warmed through, about 1-2 minutes
  • Divide the gnocchi and vegetables among 4 serving plates
  • Garnish with parmesan cheese and serve immediately
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Nutrition Facts
Crispy Gnocchi with Tomato and Leek
Amount Per Serving (1 cup)
Calories 390 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g35%
Trans Fat 1g
Cholesterol 19mg6%
Sodium 546mg23%
Potassium 337mg10%
Carbohydrates 48g16%
Fiber 4g16%
Sugar 4g4%
Protein 8g16%
Vitamin A 1583IU32%
Vitamin C 19mg23%
Calcium 127mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Gnocchi and Leek FAQs

What is gnocchi?

Gnocchi are a variety of pasta consisting of various thick, small, and soft dough that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including flavorings of herbs, vegetables, cocoa or prunes.
Src: https://en.wikipedia.org/wiki/Gnocchi

Where do gnocchi originate from?

Gnocchi are originally from Italy.

Is gnocchi gluten-free?

While it is made primarily of potato, most gnocchi uses flour to help bind it together. The brand I buy (Sam’s Choice from Walmart) specifically says it contains wheat, but no milk or eggs.

Where is gnocchi found at the grocery store?

As it is technically a pasta, we find it with the rest of the boxed and packaged pasta. Since it isn’t as common, it is likely to be on the top or bottom row.

Is gnocchi vegan?

That will depend on which brand you purchase. The one I buy doesn’t have egg or dairy in it so would be considered vegan. But always check the ingredients.

What part of the leek do you use?

Typically, you will use the bright green stem part of the leek from the bottom of the leaves up to the roots.

Are the leek leaves edible?

Yes, but they are very bitter. The leaves are normally discarded or could be used to make vegetable broth.

How do you cut and prepare a leek?

The basics: wash the leek then cut off the dark leaves and the roots. Slice the remaining stem part of the leek to the size you need for the recipe.

Is a leek similar to an onion?

While leeks look like an overgrown green onion, they are very different. The taste is much more mild than any type of onion and the leeks are more delicate. You usually do not want to substitute onions for leeks as they can drastically change the flavor and texture of a recipe.

10 thoughts on “Crispy Gnocchi with Tomato and Leek”

  1. This sounds delicious… I like gnocchi but rarely think to have it. But we do eat a lot of leeks – they add so much flavour to a dish, don’t they.

  2. Italian food lover here, and this looks fabulous! I would personally add a bit of fresh basil (but that’s because I do have a love for it and its flavour in Italian dishes) Thanks so much for sharing, I am saving this recipe for the near future.

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