{"id":10831,"date":"2025-08-08T14:32:39","date_gmt":"2025-08-08T20:32:39","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=10831"},"modified":"2025-08-08T14:32:39","modified_gmt":"2025-08-08T20:32:39","slug":"crispy-gnocchi-with-tomato-and-red-onion","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/crispy-gnocchi-with-tomato-and-red-onion.html","title":{"rendered":"Crispy Gnocchi With Tomato and Red Onion"},"content":{"rendered":"<p><em>Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi.\u00a0 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. <\/em><\/p>\n<p><em>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.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>5 to 6 Tab\u00a0 olive oil<\/li>\n<li>2 Tab butter<\/li>\n<li>1 (17-ounce) package shelf-stable potato gnocchi<\/li>\n<li>1 1\/2 lbs tomatoes &#8211; any variety<\/li>\n<li>1\/2 red onion, thinly sliced<\/li>\n<li>1 Tab balsamic vinegar<\/li>\n<li>Salt and black pepper (to taste)<\/li>\n<li>Handful of chopped parsley, plus more for serving<\/li>\n<li>Handful of torn basil, plus more for serving<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high.<\/li>\n<li>Add 2Tab of olive oil plus 2 Tab butter.<\/li>\n<li>Add the gnocchi to the pan, breaking up any that are stuck together.<\/li>\n<li>Cook for 8 to 10 minutes, tossing every 1 \u00bd to 2 minutes so they get golden and crispy all over.<\/li>\n<li>Set aside until ready to serve.<\/li>\n<li>Meanwhile, prepare your tomatoes: If you are using cherry, simply slice them in half. For larger tomatoes, cut into bite-size chunks.<\/li>\n<li>Place the tomatoes and onions in a large serving bowl.<\/li>\n<li>Add the balsamic vinegar and 1 tsp salt.<\/li>\n<li>Season with pepper.<\/li>\n<li>Gently toss.<\/li>\n<li>Set aside until ready to serve.<\/li>\n<li>When\u00a0 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.<\/li>\n<li>Toss and taste, adding more salt or pepper as needed.<\/li>\n<li>Top with more parsley and basil and eat immediately or at room temperature.<\/li>\n<li>Enjoy!<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong>\u00a0 4 &#8211; 6<\/p>\n<p><strong>Source: <\/strong>wsvn.com\/entertainment\/bite-with-belkys<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi.\u00a0 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. &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/crispy-gnocchi-with-tomato-and-red-onion.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Crispy Gnocchi With Tomato and Red Onion&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-10831","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings"],"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=10831"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10831\/revisions"}],"predecessor-version":[{"id":10838,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10831\/revisions\/10838"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=10831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=10831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=10831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}