20 minutes
A delightful dish featuring pan-crisped gnocchi paired with a fresh tomato and red onion salad, dressed with balsamic vinegar and fresh herbs.
Extra Virgin Olive Oil, divided
tablespoons
Potato Gnocchi, shelf-stable or frozen
0 oz
Tomatoes, assorted varieties, prepped as directed
0 lb
Red Onion, thinly sliced
each
tablespoons
to taste
to taste
Flat Leaf Parsley, chopped, more for garnish
handful
Basil, torn, more for garnish
handful
1. Prep Gnocchi
In a large skillet over medium-high heat, add 2 tbsp extra-virgin olive oil. Place gnocchi in the skillet, separating any that are stuck together. Sauté for 8-10 minutes, tossing every 1 ½ to 2 minutes, until golden and crispy on all sides.
2. Make Salad
In a large bowl, mix tomatoes, red onion slices, balsamic vinegar, and 1 tsp kosher salt. Season with black pepper to taste and gently toss.
3. Combine & Serve
Once gnocchi is crispy, transfer to the bowl with tomatoes. Drizzle with 3 to 4 tbsp olive oil and add a handful of parsley and torn basil leaves. Toss well. Taste and adjust seasoning with additional salt or pepper if necessary. Serve topped with additional parsley and basil. Can be enjoyed immediately or served at room temperature.
Swap out the tomatoes and red onion for diced cucumber, Kalamata olives, feta cheese, and roasted red peppers. Dress with a lemon-oregano vinaigrette for a Mediterranean twist.
Incorporate fresh mozzarella balls and basil leaves into the tomato and red onion salad. Drizzle with balsamic glaze for a Caprese-inspired dish.
After crisping the gnocchi, toss them in homemade or store-bought basil pesto, and garnish with toasted pine nuts and Parmesan cheese.
Top the crispy gnocchi with a mix of seared scallops, shrimp, and arugula, with a lemony dressing to bring it all together.
Cook down some mushrooms and garlic until caramelized, adding fresh spinach at the last minute. Combine with the crispy gnocchi for an earthy, hearty meal.
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