Cherry Tomatoes, Parsley, Garlic, Olive Oil, and Gnocchi Recipe

This recipe is so delicious. It smells divine as you are making it, but once you taste it you will make it over and over again.

Because the tender little potato dumplings called gnocchi have become so popular in recent years, the name of this pasta might be confusing. Gnocchi is also a smallish pasta shape, similar to a shell but a little more open, so that sliced cherry tomatoes often wiggle inside them. If you don't have gnocchi, any medium-small pasta shape will do. 

1 T sea salt plus more to taste

1 lb. dried gnocchi (dumpling-shaped pasta)

3 C ripe cherry tomatoes, halved or quartered

1 small red onion, diced

6 garlic cloves, minced

1/2 C minced fresh Italian parsley

2 C brocconcini cheese, quartered or 2 C shredded fresh mozzarella (8 oz.)

Freshly ground pepper to taste

1/4 C extra-virgin olive oil

Fill large pot two-thirds full of water; add 1 tablespoon salt. Bring to a boil over high heat. Cook gnocchi according to package directions; drain. Do not rinse.

Combine cherry tomatoes, onion, garlic, parsley, and cheese in large bowl; toss together gently. Season with salt and pepper; add olive oil. Add pasta to bowl and toss gently but thoroughly. Divide pasta evenly among bowls.

4 large servings.

Jordan, Michele Anna. (2010) Lotsa Pasta: Over 100 Elegant and Everyday Recipes. 
     Minnetonka, MN: North American Membership Group, Inc.