Gnocchi with Cherry Tomatoes

INGREDIENTS:

1 pound (450g) potato gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

1 pint cherry tomatoes, halved

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1/2 cup grated Parmesan cheese (or vegan Parmesan)

Fresh basil leaves, torn

Extra virgin olive oil, for drizzling

DIRECTIONS:

Step 1: Cook the Gnocchi

Bring a large pot of salted water to a boil.

Add the gnocchi and cook according to package instructions, usually until they float to the surface (about 2-3 minutes).

Drain the gnocchi and set aside.

Step 2: Prepare the Sauce

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Add the cherry tomatoes and red pepper flakes (if using). Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5-7 minutes.

Season with salt and black pepper to taste.

Step 3: Combine and Serve

Add the cooked gnocchi to the skillet and toss gently to combine, ensuring the gnocchi is well coated with the tomato sauce.

Remove from heat and stir in the grated Parmesan cheese.

Garnish with fresh basil leaves and a drizzle of extra virgin olive oil.