Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 pound gnocchi, preferably whole-wheat
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2 cups sliced leek (about 1 large)
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1 pint cherry tomatoes, halved
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1 tablespoon chopped fresh sage, plus more for garnish
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1 large clove garlic, minced
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¼ cup dry white wine
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2 tablespoons butter
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¼ cup grated Parmesan cheese
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¼ teaspoon ground pepper
Directions
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Heat 2 tablespoons oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a plate.
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Add the remaining 1 tablespoon oil and leek to the pan. Cook, stirring frequently, until tender-crisp, about 2 minutes. Add tomatoes and cook until starting to soften, about 2 minutes. Add sage and garlic; cook, stirring, until fragrant, about 1 minute. Add wine and butter and cook until the butter melts, about 1 minute. Return the gnocchi to the pan and cook, stirring occasionally, until hot, 1 to 2 minutes more.
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Serve the gnocchi and vegetables topped with Parmesan, pepper and more sage, if desired.
