Pan-Fried Gnocchi with Cherry Tomatoes, Mozzarella, and Spinach

Slice 75 gr Cherry Tomatoes in half and place them in a bowl with minced ³/₄ clove Garlic, 1 tsp Oregano dried, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Coarsely Ground.

Tear 50 gr Mozarella into bite-sized chunks and measure out 10 gr Parmesan - Grated into a separate bowl so the toppings are ready.

Heat ³/₄ tbsp Olive oil extra virgin in a large skillet over medium-high heat until shimmering.

Add 150 gr Gnocchi directly into the skillet in an even layer without boiling, cooking undisturbed for 3 minutes until a golden-brown crust forms underneath.

Toss the gnocchi to brown the other side, then pour in the seasoned tomato and garlic bowl, cooking for 3 to 4 minutes until the tomatoes soften and release their juices.

Add 40 gr Baby Spinach to the skillet and toss gently for 1 to 2 minutes until the leaves just wilt into the sauce.

Scatter the prepared mozzarella chunks and grated Parmesan evenly over the gnocchi, reduce heat to low, cover with a lid, and cook for 2 to 3 minutes until thoroughly melted.

Remove the skillet from the heat, garnish with 3 gr Fresh Basil leaves and the remaining ¹/₄ tsp Black Pepper - Coarsely Ground, and serve immediately while bubbling.