Gnocchi with Brown Butter and Pecorino

This vegetarian recipe -- so simple, yet so satisfying -- was recently crafted during a panicked lunch break. Having been out of town, my fridge was bare-boned with just a package of pecorino and fully ripened cherry tomatoes. Well, almond milk and white wine were also on the shelf, but those did not move forward my mission of quickly whipping up a lunch. I moved to the pantry and found my embarrassingly large collection of wildly shaped pastas. You name it, and I most likely own it. . .bucatini, orrechiette, penne, angel hair. . . Disclaimer: I am not trying to prove any master chef culinary skills here. But, having made the best out of a needy situation, this final product was too tasty to not share with you. My bowl of caramelized tomatoes and whole wheat gnocchi (only 200 calories per serving, according to the box) was ready for consumption in under ten minutes! Let me know what you think -- what would you add to your gnocchi bowl with any refrigerator leftovers?


Makes 1 serving

1 cup whole wheat gnocchi 1 tablespoon butter Approximately 1 handful cherry tomatoes, halved 1 tablespoon pecorino, shaved Salt and pepper

1. Bring a small pot of water to a boil. While water is heating, heat butter in a small saucepan over medium heat. Add tomatoes (cut side down) and leave untouched to caramelize the tomato halves.

2. Add salt and gnocchi to boiling water. Set a timer for 4 minutes. Once cooked, strain gnocchi and immediately add to saucepan with tomatoes. Stir carefully for 2 minutes to combine. Add salt, pepper, and pecorino. Immediately transfer to a serving bowl. Enjoy warm!