Warm Gnocchi And Heirloom Tomato Salad

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


  • Cook Time


  • Total Time


  • Serving Size


  • Category Title Gnocchi

  • Cuisine Type Italian

  • Level Simple

Recipe By: LIndsay Landis @loveandoliveoil


  • 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


  • 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.

Stay Connected...

tag @delallofoods on Instagram to share your kitchen creations!


gnocchi salad , gnocchi salad recipe , cold gnocchi salad , gnocchi cherry tomatoes