Pepperoni Pizza gnocchi is all the flavours of pizza in pillowy gnocchi sauteed in a little butter; garlicky pizza sauce, pepperoni, stirred into the gnocchi, covered with a generous layer of melted mozzarella, pepperoni, and a shower of fresh parsley.
- 3 tablespoons butter
- 3 cloves of garlic minced or pressed in a garlic press
- 2 pounds gnocchi cooked slightly underdone according to package directions and drained
- 2 cups pizza sauce
- 1/3 cup water
- 1/2 cup mini pepperoni or 4 ounces sliced pepperoni
- 1 pound part-skim mozzarella grated
Optional for garnish:
- fresh parsley torn or chopped
Melt the butter over medium heat in an oven-safe skillet or everyday pan. Stir the garlic into the butter and cook just until fragrant. Raise the heat to medium high and add the gnocchi all at once, not stirring right away. When the bottoms of the gnocchi have turned golden brown, gently turn them over and saute another minute.
Add the pizza sauce, water, and half each of the pepperoni and grated cheese. Stir to distribute everything evenly and let the sauce begin bubbling. Scatter the remaining cheese and then the remaining pepperoni over the gnocchi.
Transfer the pan to the oven, about 6 inches under a broiler on HIGH. Broil until the cheese is melted, bubbly, and browned in some places. Scatter chopped or torn parsley over the gnocchi and let stand about 3 minutes before serving.