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!
Jump to RecipeMy 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.
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 for 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. This should also give the wine some time to reduce and cook off some of the alcohol in it.
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.
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
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
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Gnocchi and Leek FAQs
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
Gnocchi are originally from Italy.
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.
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.
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.
Typically, you will use the bright green stem part of the leek from the bottom of the leaves up to the roots.
Yes, but they are very bitter. The leaves are normally discarded or could be used to make vegetable broth.
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.
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.
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.
They really do! I wasn’t so sure at first, but now that I’ve used them a few times I’m trying to find new ways to incorporate leeks into our meals.
Oh we love gnocci so I am for sure sending this to my husband. I love making things with leeks too!
Gnocchi is the best! I hope y’all enjoy this one 🙂
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.
Oh, good idea with the basil! I’ll have to try that next time, too.
I have only had gnocchi once and it was not a pleasant experience. Maybe because I cooked it myself? I’m always tempted to try it again though!
It may depend on how it’s cooked. I used to boil it but found I prefer it when it’s cooked in a skillet and a bit crispy.
Oh gnocchi, not something I’ve heard before.. However, it sounds so delicious!
I’m going to send this recipe to my momma, if you don’t mind.
You should definitely give gnocchi a try! The first time I ever had it was in a soup and loved it so have found other ways to use it.
I am doing it next week for sure, looks amazing and I love that it is crispy. So so good!!!
Looks like a tasty and healthy recipe which is perfect as a weekday meal. Gnocchi is so delicious when cooked well
I haven’t had gnocchi in ages. This sounds like a delicious recipe. I don’t cook much with leeks either, and it would be fun to try something a little different.
This looks so delightful. I just know that it tastes amazing. I am definitely going to have to give it a try.
This sounds so fresh and delicious. What a great recipe for a midweek meal!
I have never had crispy gnocchi. I have had it many ways though and would love to try this too.
Wow,…. This dish looks outstanding and you have outdone yourself with this one. I have already pinned so that I can make this one. My husband will absolutely love this!