Crispy fried gnocchi and summer tomato panzanella salad - so much fresh flavor packed into each bite!
Yield: 4 servings
Ingredients
6 tbsp olive oil
1 (17 oz) package shelf-stable gnocchi
1½ lb cherry or grape tomatoes, halved
½ red onion, thinly sliced
8 oz baby mozzarella, halved
1 tbsp balsamic vinegar
salt, to taste
handful of basil, thinly sliced
Instructions
Heat a large cast-iron or nonstick skillet over medium-high heat. Once hot, add ¼ cup of olive oil to the pan. Add the gnocchi to a pan in a single layer and cook for 8-10 minutes, tossing every 1.5-2 minutes, or until crispy on all sides.
Meanwhile, in a large bowl combine the tomatoes, red onion, mozzarella, balsamic vinegar, 1 tsp salt, and remaining 2 tbsp olive oil. Gently toss to combine.
Once the gnocchi are cooked and crispy, add them to the bowl with the tomato mixture along with the basil. Toss again and serve immediately.