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Skillet Gnocchi with Roasted Tomatoes
Ingredients
  • 2 pints cherry tomatoes or grape tomatoes
  • 15 ounce can chickpeas drained and rinsed
  • 4 to 5 cloves garlic thinly sliced; adjust to taste
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • 16 ounces dry gnocchi
  • ¼ cup roughly chopped basil plus more for garnishing
  • freshly ground black pepper to taste
  • Parmesan for serving
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