Crispy Gnocchi with Tomato and Red Onion from Molly MacRae

 

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

 In the meantime, enjoy visiting the Scottish Highlands and the hills and hollows of east Tennessee in Molly's other books - available in libraries and everywhere books are sold. 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.