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This blistered tomato gnocchi pasta is hands down my favorite way to enjoy gnocchi.
Skip the heavy, slow-simmered marinara sauce and let the summer sun do the work for you by using fresh grown tomatoes instead. This dish has garlic, blistered tomatoes and olive oil in each bite. It glazes the pillowy soft gnocchi perfectly with the the juices that are simmered over the stove. Everything is finished off with fresh basil and parmesan, it’s so fresh!
Why You Need Make This Blistered Tomato Pasta ASAP
Tomatoes are such a treat during the summer months, they just pack in flavor and offer the best sauce for pastas. I love how it coats the pillowy gnocchi perfectly and its just all around simple to make.
Fresh basil and grater parmesan really kick this dish up but when its sprinkled with feta over the top – wow! You can easily sub the feta for mozzarella if preferred, you really just can’t go wrong. Plus who doesn’t love a dinner thats ready in 20 minutes.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Cherry Tomatoes. They have so many different names at the grocery store, but the small bite sized ones work best, they pack so much sweet tangy flavor. I always opt for the heirloom variety in the summer months.
- Zucchini. Adds color and crunch to this dish.
- Fresh Garlic. This really deepens the flavor to this red sauce.
- Shallots. For flavor to the sauce.
- Olive Oil. Use a high quality brand, one with a nice fresh flavor you enjoy.
- Butter. This is optional but it really makes the sauce and gnocci come together in my opinion.
- Prepared Gnocchi. I use DeLallo Traditional Potato Gnocchi. You can find it in most stores in the pasta aisle.
- Lemon. You will use the zest and juice. just to brighten it up a bit before serving.
- Cheese. Fresh Parmesan and feta, puts the perfect little salty/nutty flavor into the sauce.
- Fresh Basil. The perfect flavorful garnish.
Steps To Make This Recipe
Ready to cook this delicious dish up? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Blister The Tomatoes and Make the Sauce. Grab a large deep skillet, add the olive oil and set on medium heat on the stovetop. Add the tomatoes and let them blister for about 10-15 minutes stirring often. Once they start to burst and char, add the garlic, shallots, zucchini and seasoning.
- Let Everything Simmer. Let everything simmer on low and combine flavors while you make the gnocchi according to the package instructions. I typically follow the boiled method but if you prefer more firm gnocchi, do the skillet route!
- Combine Everything. Add the gnocchi, butter and cheeses to the skillet. Stir everything together, squeeze the lemon and garnish with the zest and the basil.
Other Summer Recipes TO Enjoy
Blistered Tomato Gnocchi
Equipment
- large deep skillet
Ingredients
- ¼ cup olive oil
- 1.5 lb cherry tomatoes , any brand or variety
- 1 small zucchini thinly sliced , squash will also work
- 3 cloves garlic, smashed and sliced
- 1 small shallot, thinly sliced
- ½ tsp each salt, pepper
- ½ tsp red pepper flakes , more as needed
- 1 tsp dried oregano
- 16 ounces gnocchi, pre prepared
- 1 Tbsp butter, optional
Garnish
- 3-4 Tbsp parmesan
- feta crumbles , for garnish
- 1 Tbsp lemon juice & zest
- fresh basil, sliced , for garnish
Instructions
- Make The Sauce. Grab a large deep skillet, add the olive oil and set on medium heat on the stovetop. Add the tomatoes and let them blister for about 10-15 minutes stirring often. Once they start to burst and char, add the garlic, shallots, zucchini and seasoning. Simmer on medium for another 5 minutes.
- Let everything simmer on low and combine flavors while you make the gnocchi according to the package instructions. I typically follow the boiled method but if you prefer more firm gnocchi, do the skillet route!
- Add the cooked gnocchi, butter (if using) and cheeses to the skillet. Stir everything together, squeeze the lemon and garnish with the zest and the basil. Serve while warm and enjoy.
Notes
- Use any variety of cherry tomatoes, I like to use heirloom for more color and deeper flavor.
- If you can’t get ahold of gnocchi, any pasta shape will work great for this recipe!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
