Why This Recipe Works

Shelf-stable gnocchi show their star potential when you skip boiling and brown them instead. For deep, even browning, we arranged them in a single layer in a cold, dry skillet (easier than adding them to a pan of hot, spattering oil) and then poured a full 6 tablespoons of oil over the top, which seeped to the bottom of the skillet, thoroughly coating it and ensuring even contact with the heat. We let the gnocchi sit over medium-high heat without moving until a nicely browned crust developed, and then we lightly crisped the second side so that they retained moisture and chew. We removed the gnocchi with a slotted spoon and cooked the other ingredients in the remaining oil in the pan. We took inspiration from Italy’s ciambotta, a hearty stew of velvety vegetables: We cooked green bell pepper, zucchini, and cherry tomatoes with aromatics until the vegetables were tender and the tomatoes burst, their lightly thickened juices binding everything together, and then we added the gnocchi back to the pan.

Before You Begin

We like the grassy, slight bitterness of green bell pepper here, but any color can be used.

Instructions

Separate 1 pound shelf-stable gnocchi and arrange in single layer in 12-inch nonstick skillet. Drizzle 6 tablespoons extra-virgin olive oil evenly over gnocchi. Place skillet over medium-high heat and cook, without moving gnocchi, until well browned on 1 side, 5 to 8 minutes. Stir gnocchi and continue to cook until second side of most pieces is lightly crisp, 1 to 2 minutes longer. Using slotted spoon, transfer gnocchi to large plate, leaving oil in skillet.

Reduce heat to medium. Add 1 small onion (halved and sliced thin) to skillet and cook until starting to soften, about 3 minutes. Stir in 6 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 pound cherry tomatoes, 1 zucchini (quartered lengthwise and sliced ½ inch thick), 1 green bell pepper (stemmed, seeded, and cut into 1-inch pieces), 1½ teaspoons table salt, 1 teaspoon pepper, and 1 teaspoon dried oregano. Cover and cook, stirring occasionally, until most tomatoes have burst and zucchini and bell pepper are just tender, 6 to 8 minutes.

Uncover and continue to cook, gently pressing tomatoes with back of wooden spoon or spatula to make sure they’ve burst, until juices are thickened and mixture is cohesive, 1 to 2 minutes. Off heat, stir in gnocchi. Divide among 4 shallow bowls and garnish with 1½ ounces crumbled feta cheese and chopped mint or basil. Drizzle with extra-virgin olive oil and serve.