Cherry Tomato Gnocchi


  • 1 yellow onion
  • 8 tbsp unsalted butter
  • 2 cloves garlic
  • 2 tsp fresh thyme
  • 1 lb potato gnocchi
  • 4 cups cherry tomatoes
  • 1 cup chicken broth
  • 2 tsp salt
  • Preheat the inner pot for 10 Minutes on Sauté, Normal/Medium.
  • Melt half of the butter in the inner pot, then sauté the diced onion, minced garlic, and thyme until fragrant and translucent, about 7-8 Minutes.
  • Add the chicken broth, halved cherry tomatoes, potato gnocchi, and salt. Stir to combine to ensure the gnocchi are coated in liquid. Top with remaining butter.
  • Pressure cook on High for 1 Minute, and immediately quick release the pressure.
  • Season the gnocchi with more salt to taste and serve with extra thyme leaves.
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