I always have to stop myself from beginning every story with “I love this recipe.”. If I didn’t love a recipe, I wouldn’t be sharing it with you. And let’s face it, who doesn’t love a delicious dinner that can be cooked in one skillet, tastes fresh and wholesome and has a variety of colors and textures?
This dish not only tastes great, it goes together in a flash and takes very few ingredients. It also remains very fresh, because the tomatoes aren’t cooked, they are only heated by the hot gnocchi. Any quick cooking veggie would also be good, think asparagus, beans, and chopped spinach.
I like it as is, without any protein, but shrimp or chicken could always be added.
I make it with Trader Joe’s refrigerated gnocchi, but any shelf stable gnocchi would work as well.
Crispy Gnocchi with Tomato, Basil and Red Onion
5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1½ pounds tomatoes (any variety)
½ red onion, thinly sliced
1 tablespoon 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
Parmesan, pecorino or ricotta salata, for topping, optional
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.
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.
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.
4. Top with more parsley and basil, and eat immediately or at room temperature.
Makes 4 servings.
Recipe adapted from the NYT
