30 minutes
A delightful dish featuring crispy pan-fried gnocchi mixed with fresh tomatoes, red onion, herbs, and a balsamic dressing.
tablespoons
Potato Gnocchi
0 oz
Tomatoes, coarsely chopped
0 lb
Red Onion, thinly sliced
each
tablespoons
to taste
to taste
Flat Leaf Parsley, chopped
handful
Basil, torn
handful
1. Cook the Gnocchi
Begin by heating a 12-inch cast-iron or nonstick skillet over medium-high heat. When the skillet is hot, pour in 2 tablespoons of the extra-virgin olive oil and let it shimmer. Add the gnocchi in a single layer, ensuring they don't overcrowd the skillet. Let them cook undisturbed for about 4 to 5 minutes until they start to develop a golden crust beneath. Then, give them a stir or flip to ensure they brown evenly all over, which should take an additional 4 to 5 minutes. This step is essential as the high heat and olive oil work together to give the gnocchi that irresistible golden and crispy exterior.
2. Prepare Tomato and Onion Mixture
While the gnocchi is sizzling away, grab a large serving bowl and toss in the chopped tomatoes and thinly sliced red onion. Drizzle the balsamic vinegar over the top and season generously with kosher salt and freshly ground black pepper. This simple act of coating the fresh vegetables with the acidic balsamic vinegar starts to break them down ever so slightly, enhancing their flavors and melding them together.
3. Combine Gnocchi with Tomato Mixture
Once the gnocchi is perfectly crispy, transfer them from the skillet to the bowl with the tomato and onion mixture. Drizzle over the remaining 3 to 4 tablespoons of olive oil, which will bring glossy richness and tie all the components together. Scatter in the chopped parsley and torn basil, adding freshness and a pop of color. Toss everything gently to combine, making sure the gnocchi is well coated with the tomato mixture and herbs. Taste and adjust the seasoning with more salt and pepper if needed.
Opt for shelf-stable or refrigerated gnocchi rather than fresh ones, as they often hold their shape better during pan-frying and develop an excellent crust.
Before frying, ensure that your gnocchi are well-dried. You can briefly blanch them in boiling water, drain them thoroughly, and lay them out on a kitchen towel to remove excess moisture. This prevents steaming in the pan and helps achieve a crispy texture.
Just before serving, toss in some fresh herbs like basil or parsley. Their bright, aromatic qualities will lift the dish immeasurably.
Fry gnocchi in batches if necessary. Overcrowding will lead to steaming rather than searing, resulting in a less crispy finish.
Use an oil with a high smoke point, such as canola, vegetable, or light olive oil. Heat the oil until shimmering before adding the gnocchi to ensure swift and even browning.
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