Ingredients
2
tablespoons olive oil
1
package (16 oz) gnocchi (not frozen or refrigerated)
1/4
cup basil pesto
1/2
pint (1 cup) grape or cherry tomatoes, halved crosswise
1/2
cup mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)
Preparation
In 10-inch skillet, heat oil over medium-high heat. Add gnocchi in single layer; cook 7 to 10 minutes, turning occasionally, until golden brown and crunchy on the outside.
Add pesto and tomatoes; cook about 2 minutes or until warm. Remove from heat. Stir in mozzarella pearls. Serve warm.
