When dinner needs to be fast, foolproof, and impressively fake-fancy, this skillet gnocchi does it all. Golden crispy gnocchi, burst tomatoes, gooey mozzarella… it’s giving “I didn’t panic-scroll Pinterest at 5:45 p.m.” energy. Bonus: it’s done faster than my toddler can lose a shoe. Here’s how to make it: Ingredients: 2 tbsp extra-virgin olive oil, plus more as needed 1 16-oz package potato gnocchi 4 garlic cloves, chopped Salt and pepper, to taste 1 pint small tomatoes (cherry or grape) 2 tbsp

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