Ingredients:
16 oz purchased potato or GF gnocchi
16.5 oz grape tomatoes, cut in ½ lengthwise
8 oz fresh basil leaves, removed from stem
¹⁄8 c olive oil
2 cloves garlic, whole, peeled
2 pinches salt pinch black ground pepper
8 wooden skewers, soak in water for 15 mins
Procedure:
1. Bring 3 quarts of water to boil, add pinch salt & gnocchi. Cook for 2-3 mins stirring to prevent sticking. Pasta will float when done, remove from water with slotted spoon, cool gnocchi.
2. Thread skewers with tomato, gnocchi, fresh basil leaves, alternating until all gnocchi & tomatoes are used.
3. Heat olive oil & garlic on low, simmer for 20-30 mins assure garlic doesn’t burn.
4. Remove from heat, smash the garlic with back of spoon, let oil mixture cool, strain & add salt & pepper.
5. Sprinkle oil over skewers, grill the skewers for 2 mins or until charred, remember to rotate.
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