Crispy Gnocchi with Leeks and Peas

 Crispy little gnocchi potato bundles together with leeks, tomatoes and peas makes a satisfying side dish.

Ingredients

3 Tablespoons olive oil

1 pound gnocchi

1 1/2 cup sliced leeks

1 pint cherry tomatoes, halved

1/2 cup frozen peas, thawed

2 Tablespoons chopped fresh basil

1 large garlic clove, minced

1/4 cup dry white wine

2 Tablespoons butter

1/4 cup Parmesan cheese

1/4 tsp. black pepper

Instructions

Heat two Tablespoons oil in large skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until crispy, 5 - 7 minutes. Transfer to plate.

Add the remaining one Tablespoon oil and leeks to pan. Cook, stirring frequently, under tender crisp, about 2 minutes. Add tomatoes and cook until just starting to soften, about two minutes. Add garlic and cook stirring until fragrant, about one minute. Add wine and butter and cook until butter melts, about one minute.  Return gnocchi to pan, along with peas and basil. Cook until warm, stirring occasionally, for about 1- 2 minutes. Salt to taste.

Serve topped with parmesan cheese, pepper and more basil (if desired).