Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. Shelf-stable gnocchi work best, as they are sturdier and crisp up well. DO NOT USE FRESH OR FROZEN. It might work with a small pasta boiled and then browned.
Top with a sharp cheese such as Parmesan, pecorino. This is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes.
Ingredients:
- 5 to 6 Tab olive oil
- 2 Tab butter
- 1 (17-ounce) package shelf-stable potato gnocchi
- 1 1/2 lbs tomatoes – any variety
- 1/2 red onion, thinly sliced
- 1 Tab balsamic vinegar
- Salt and black pepper (to taste)
- Handful of chopped parsley, plus more for serving
- Handful of torn basil, plus more for serving
Directions:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high.
- Add 2Tab of olive oil plus 2 Tab butter.
- Add the gnocchi to the pan, breaking up any that are stuck together.
- Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Set aside until ready to serve.
- Meanwhile, prepare your tomatoes: If you are using cherry, simply slice them in half. For larger tomatoes, cut into bite-size chunks.
- Place the tomatoes and onions in a large serving bowl.
- Add the balsamic vinegar and 1 tsp salt.
- Season with pepper.
- Gently toss.
- Set aside until ready to serve.
- When ready to serve, add the gnocchy to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil.
- Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil and eat immediately or at room temperature.
- Enjoy!
Serves: 4 – 6
Source: wsvn.com/entertainment/bite-with-belkys