Crispy Gnocchi With Tomato and Red Onion
Updated Dec. 21, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5 to 6tablespoons extra-virgin olive oil
- 1(17-ounce) package shelf-stable (or frozen) potato gnocchi
- 1½pounds tomatoes (any variety)
- ½red onion, thinly sliced
- 1tablespoon balsamic vinegar
- Kosher salt (such as Diamond Crystal) and black pepper
- Handful of chopped parsley, plus more for serving
- Handful of torn basil, plus more for serving
Nutritional analysis per serving (4 servings)
386 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 7 grams protein; 773 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. 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.
- Step 2
Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- Step 3
When the gnocchi are golden and crispy, add them 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.
- Step 4
Top with more parsley and basil, and eat immediately or at room temperature.
Private Notes
Comments
This is an easy and effective way to have dinner on the table in no time and with great delight. I added sherry vinegar to to the balsamic for a bit more bite and topped with burrata because I am alive and like joy. We loved the size complement of grape tomatoes with the gnocchi. Addictive while eating and destined to be on rotation all summer.
I borrowed from another NYT recipe and pan roasted the tomatoes, onion, a bit of garlic in olive oil and balsamic, then tossed with the gnocchi and herbs. Absolute flavor explosion!
"Blasphemous"....one of cooking's most 'interesting' words... Cooks/chefs improvise all the time, make additions/subtractions, to their individual taste. Ed, you refer to 'Panzanella'. This is not a recipe for Panzanella. Hetty McKinnon says only that this recipe is "inspired by Panzanella". So...there's nothing 'blasphemous' about adding tuna or sausage to the given recipe. It's just what good cooks do.
Followed suggestions of others and pan roasted the onions, tomatoes and balsamic with a can of great northern beans briefly while the gnocchi were cooking. Tossed it all together with a generous handful of fresh basil and parsley. Delicious!
Added feta and kalamatas, and piled it all top of some arugula. Very good. Next time I might just roast everything together except the arugula.
I added a cuke, a mini yellow pepper, garlic and anchovies in the dressing per M Hazan's panzanella. She also suggests soaking red onion in cold water for a bit for less of a bite.
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