Stuffed Bell Peppers
Cherry Tomato Gnocchi
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Who said dinner needs to take forever? This easy one-pot recipe cooks in only 1 minute, and is sure to be
a family favorite. We used red cherry tomatoes that were in season for a beautiful combination of sweet
and acidity, but feel free to pay around with different kinds of juicy tomatoes. This pasta is sure to stay
on your summer dinner rotation.
| Prep Time | 8 Minutes |
| Cook Time | 9 Minutes |
| Passive Time | 6-7 Minutes, Pot coming to temperature |
| Servings |
4-5 Servings
|
Ingredients
- 1 yellow onion
- 8 tbsp unsalted butter divided
- 2 cloves garlic minced
- 2 tsp fresh thyme minced, plus more for serving
- 1 lb potato gnocchi
- 4 cups cherry tomatoes halved
- 1 cup chicken broth
- 2 tsp salt
Ingredients
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Instructions
- Preheat the inner pot for 10 Minutes on Sauté, Normal/Medium.
- Melt half of the butter in the inner pot, then sauté the diced onion, minced garlic, and thyme until fragrant and translucent, about 7-8 Minutes.
- Add the chicken broth, halved cherry tomatoes, potato gnocchi, and salt. Stir to combine to ensure the gnocchi are coated in liquid. Top with remaining butter.
- Pressure cook on High for 1 Minute, and immediately quick release the pressure.
- Season the gnocchi with more salt to taste and serve with extra thyme leaves.
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