Since we discovered shelf-stable gnocchi we’ve become huge fans. (A couple of years ago I made masses of homemade sweet potato gnocchi. It was amazing, but what a LOT of work.) This dish comes together quickly and takes advantage of whatever kind of fresh tomatoes you have in the garden or find at the market. With the red onion, balsamic vinegar, and fresh basil and parsley, it’s absolutely swoon-worthy.
Crispy Gnocchi with Tomato and Red Onion
(Adapted from Hetty McKinnon in the New York Times)
Time: about 20 minutes
Serves 4
Ingredients
5 tablespoons olive oil
1 17-ounce package shelf-stable (or frozen) potato gnocchi
1 ½ pounds tomatoes (any variety – a mix of colors, shapes, and
sizes is nice)
½ red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt and black pepper
Handful of chopped parsley
Handful of torn basil
Directions
Heat a 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. Add 2 tablespoons olive oil. Add gnocchi, breaking up any that are stuck together. Cook for 8-10 minutes, tossing couple of minutes so they get golden and crispy all over (I have to admit I have trouble getting mine to turn golden, but they’re still delicious).
Meanwhile, prepare tomatoes. If using cherry or grape varieties, slice them in half. For larger tomatoes, cut into bite-size chunks. Place tomatoes and onions in a large serving bowl. Add balsamic vinegar, 1 teaspoon salt, and pepper to taste. Gently toss.
Add golden, crispy gnocchi to the tomatoes, along with 3 tablespoons olive oil, parsley and basil. Toss, taste, and add more salt and pepper as needed.
Serve immediately or at room temperature. Leftovers are great, too.
Look for Molly’s new series—The Haunted Shell Shop
Mysteries—coming in July 2024!
Book 1: Come Shell or High Water
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Welch, she writes books for Annie’s Fiction. Her short stories have appeared in
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I need to try this recipe, it sounds delicious.
ReplyDeleteIt is!
DeleteMolly, I made this a week or so ago after I saw it scheduled in the queue for today--it's delicious!
ReplyDeleteHa! Glad you liked it, Lucy. I'm putting it on the menu again this week. All those beautiful tomatoes coming in!
DeleteThanks for this easy recipe, Molly! I absolutely love gnocchi...when I visit a new Italian restaurant, I immediately scan the menu to see if they are "worth a second visit" if they have a gnocchi dish. I have never eaten "fried" gnocchi before, and will definitely try to replicate your recipe. What fun! Thanks so much again! Luis at ole dot travel
ReplyDeleteEnjoy, Luis!
DeleteThis does sound delicious. All those lovely fresh ingredients.
ReplyDeleteSummer fresh!
DeleteOh, I have to try this way. I love balsamic vinegar. I do a variation as a sheet pan dinner, gnocchi, 2 red peppers cut bite-size, a cut-up red onion, a pint of cherry tomatoes, tossed in olive oil and a smashed couple of garlic cloves (to taste),cut-up fresh rosemary (I've used dry at times), salt and pepper, roast at 400 for about 18 minutes, serve with fresh basil and parmesan cheese.
ReplyDeleteMarcia, thank you for this sheet pan version. It sounds fabulous and I can't wait to try it.
DeleteGlad to know about the shelf-stable gnocchi, because it's such a pain to make! (And my homemade version was not great, either.) With all my tomatoes finally starting top pop, this looks like a great meal idea!
ReplyDeleteI was amazed at how good the shelf-stable gnocchi is. Take a look at Marcia's sheet pan recipe with gnocchi and tomatoes above. It sounds terrific.
DeleteThanks for the recipe, Molly. I've never fried gnocchi or served it with balsamic. We have lots of fresh tomatoes this year, so your recipe is on my list to try. Do you have a favorite brand of shelf-stable gnocchi?
ReplyDeleteThe only kind we've tried is Culinary Tours Artisan Gnocchi, Bronze Die (what a long name). They claim to use old world methods and to cut the gnocchi with a bronze die to give a textured surface. I'm not sure we have much choice for variety around here but this is awfully good.
DeleteThank you for the recipe. It looks delicous and I bet leftovers are even better. aprilbluetx at yahoo dot com
ReplyDeleteThey are (if there are any).
DeleteLooks yummy!
ReplyDelete