Page 11 - Autumn 2023 Recipe Book | University of Rochester

KEVIN MCFARLAND'S
Crispy Gnocchi

with Tomatoes and Feta

SERVES: 3 PREP TIME: 5 min COOK TIME: 30 min

INGREDIENTS: DIRECTIONS:

1 lb (or 500 grams) of Wash and dry tomatoes. Mince garlic cloves. Place 2 Tbsp oil
shelf stable packaged in a medium frying pan or saute pan, and put on medium to
potato gnocchi medium-high heat.

1 lb of fresh cherry or Place remaining 1 Tbsp oil and the butter in large frying pan
grape tomatoes on medium heat. When butter is melted in large pan, add
gnocchi from the package. Break apart clumps and stir to
3 tbsp extra virgin olive oil evenly coat with the butter and oil mixture. Continue to stir
occasionally during cooking; the goal is to lightly brown the
1 tbsp butter gnocchi and give them a crispy texture.

3 oz (or 100 grams) Feta When browned to desired texture (approx. 15-25 mins), keep
cheese, crumbled warm in uncovered frying pan. When oil is shimmering in
medium pan, add garlic and stir until it begins to soften.
2 cloves garlic, or more if
you prefer Add the tomatoes all at once; be careful of oil splatter. Stir
occasionally. The tomatoes should eventually rupture and
8 sprigs of fresh thyme, make a chunky sauce in the pan. Stir as often as is required
or other herbs to taste to keep them from burning to the bottom, but a lightly
browned sauce is fine. Two minutes before finishing, add
Pepper to taste pepper and herbs.

Assemble by placing the crispy gnocchi in a bowl, then pour
the tomato sauce over the gnocchi. Add crumbled feta, and
toss all the ingredients together. The feta will partly melt and
make the sauce creamy. Serve immediately.

KEVIN MCFARLAND is the Vice Provost for Faculty Affairs and Steven Chu Professor
in Physics

During this season of “thanks”, I am grateful for the precious opportunity for family and
friends to gather in shared fellowship.

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