Here's a satisfying meal you can pull off without losing your evening to the kitchen. Store-bought gnocchi turn crisp and golden on the griddle while cherry tomatoes collapse into a warm, jammy sauce. Finishing with Parmesan, basil, and balsamic are optional, but make it feel like more than the sum of its parts.
Place a griddle insert into the grill and preheat the grill to medium-high heat (450°–500°F) for 15 minutes.
Preheat the griddle for 10 minutes on medium-high heat.
Place a griddle insert into the grill and set to Manual Mode level 8. Preheat for 15 minutes.
Add the tomatoes to one side of the griddle and cover with a basting dome. Squeeze about 1 tbsp of water under the dome and allow them to steam while cooking the gnocchi.
Add 1 tbsp of the oil to the empty side of the griddle and add the gnocchi. Spread them out in a single layer and cook for about 3 minutes before stirring so the gnocchi begin to crisp.
Add the onions and peppers to the gnocchi. Season with the salt and cook, stirring occasionally, until the peppers and onions have slightly softened.
Add the garlic and cook until fragrant, 1–2 minutes.
Remove the dome from the tomatoes and stir them into the gnocchi and vegetables. Stir in the seasoning and continue cooking until all the ingredients have melded together, 1–2 minutes longer.
To serve, scoop some of the gnocchi onto each plate and top with some chopped basil, Parmesan cheese, and a drizzle of balsamic glaze.
Recipe Tips
For added protein (and flavor), this recipe is great with chicken or pork Italian sausage. Add it to the griddle before you add the gnocchi, so they can cook in the oils from the sausage.
