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Warm Gnocchi And Heirloom Tomato Salad

Warm Gnocchi And Heirloom Tomato Salad

Name: Warm Gnocchi And Heirloom Tomato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounces (1/2 box) DeLallo Mini Potato Gnocchi; 2 tablespoons olive oil; 1 pound heirloom cherry tomatoes, halved; 2 garlic cloves, minched; 1 tablespoon red wine vinegar; 1 tablespoon finely chopped fresh basil; salt and freshly ground black pepper, to taste; baby arugula; freshly shaved Pecorino cheese, for garnish

Served on a bed of arugula, this salad is light, fresh, and bright, but also hearty and filling enough that you can call it a meal on its own.

Image of warm gnocchi and heirloom tomato salad

Prep Time

10min
Cook Time

10min
Total Time

20min
Serving Size

4

Category Title Gnocchi
Cuisine Type Italian
Level Simple

Recipe By: LIndsay Landis @loveandoliveoil

Ingredients

8 ounces (1/2 box) DeLallo Mini Potato Gnocchi
2 tablespoons olive oil
1 pound heirloom cherry tomatoes, halved
2 garlic cloves, minched
1 tablespoon red wine vinegar
1 tablespoon finely chopped fresh basil
salt and freshly ground black pepper, to taste
baby arugula
freshly shaved Pecorino cheese, for garnish

Directions

Bring a large pot of salted water to a boil. Add gnocchi and cook for about 3 minutes or until gnocchi float to the surface (note: regular sized gnocchi may need a minute or two more). Drain and place on a paper towel-lined plate to dry.
Heat oil in a large nonstick skillet over medium-high heat. Add dried gnocchi and cook, without flipping, for 5 to 7 minutes or until golden brown and crispy on one side. Transfer to a bowl and set aside; return skillet to medium heat.
Add garlic to skillet and sautée until fragrant, about 30 seconds. Add tomatoes and cook until just warmed, 1 minute. Add vinegar and season with salt and pepper. Add gnocchi back to skillet along with fresh basil; toss to coat.
Serve warm on a bed of baby arugula and topped with shaved Pecornio cheese.