This super easy dish is a weeknight favorite we discovered (thanks to our dear friend, Jennifer!) and adapted from a NYT Cooking recipe for Crispy Gnocchi with Burst Tomatoes and Mozzarella by Ali Slagle. We love the original, which is like gnocchi pizza, but love our Tikka Masala version even more!
Want dinner in under 30 minutes? Look no further than our adaptation of a quick and easy NYT Cooking recipe.
1/2 bunch cilantro or flat leaf parsley, roughly chopped (optional)
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces
¼ C unsalted butter (1/2 stick) or 1/4 C ghee
2 TBSP extra-virgin olive oil, plus more as needed
1 TBSP Masi Masa Tikka Masala Spice Blend
NOTE: You can also toast gnocchi in the oven instead of in pan before cooking tomatoes. Just line a large rimmed baking sheet with parchment paper, spread gnocchi out in a single layer, and toast in 350° oven for 10 minutes. (Once you’re done toasting, turn oven up to broil.)
Add the seared gnocchi and 1/4 cup cilantro or parsley (if using) to the tomatoes in the pan, stir to coat, then shake into an even layer.