I just loved this recipe – my second attempt at cooking gnocchi. It was perfect for a 90+ degree light dinner. Awhile ago I made a recipe using gnocchi and it turned out terrible. This happens occasionally but I had never cooked with gnocchi before so it was a little disappointing; I actually threw it out.
After many years of cooking I usually recognize when a recipe might need changes. This was a 5 star NYT Cooking recipe so I did trust it. After reading many negative comments (unfortunately after I made it) I knew I wasn’t alone. Instead of trying to make it again I decided to move on and this recipe popped up in my email – another NYT Cooking recipe.
Crispy Potato Gnocchi with Tomato and Red Onion
Recipe by Hettie Lui McKinnon, Adapted by Judi Graber
- 5-6 tbsp. EVOO, divided
- 1 (17 oz.) pkg. shelf-stable which work the best (or frozen) potato gnocchi
- 1-1/2 lbs. tomatoes – I used three colored grape/cherry tomato varieties
- 1/2 red onion, thinly sliced
- 1 tbsp. balsamic vinegar
- I added 1 tsp. sherry vinegar
- kosher salt and black pepper to taste – didn’t need
- handful of small parsley leaves
- handful of small basil leaves or torn if bigger
- Parmesan cheese to garnish
Heat a 12-inch well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tbsp. EVOO. Add the potato gnocchi to the pan while separating any that are stuck together. Cook for 8-10 minutes, tossing every minute or two so they get golden and crispy all over. Don’t move them around too much so they don’t break apart. Place on a paper towel lined plate to dry and cool.
Prepare your tomatoes and red onion. I used cherry/grape tomatoes and cut them in half. I also sliced my red onions thinly and placed both in a large bowl. Add the balsamic vinegar, sherry vinegar if using. Season to taste with salt and pepper; I felt the vinegar was enough seasoning – yum!
Once the gnocchi are done add them to the tomato/onion mixture, but don’t combine. Add 3-4 tbsp. of EVOO# and a sprinkling of parsley and basil. Toss well and adjust any seasonings.
#I actually forgot to add the EVOO and I’m glad. The gnocchi stayed crispy as I did not combine them with the tomato mixture, just layered them on top. Gnocchi cooked and served this way were absolutely delicious! I was eating them as a snack!
Garnish with parsley and basil leaves and grated Parmesan cheese.
The dish does not keep well, so serve immediately after assembling or the gnocchi will become soft…
Recipe by cookingwithauntjuju.com
Look delicious hon. Thanks for sharing
Thank you – it was very good:)
This looks like a delicious light summer dish. Crispy gnocchi are tastier, in my opinion. over boiled ones. 🙂
It was Ronit – I could eat a bowlful as a snack! The texture got to me the first time I made gnocchi as it was cooked in a tomato sauce – I also prefer crispy gnocchi. It really brings out the flavor and paired perfectly with this fresh tomato mixture marinated in balsamic/sherry vinegar 🙂
Lovely recipe promising a truly enjoyable meal. I admit I’m kind’of ‘odd’ – I find the making of both risotto and gnocchi takes me ‘off’ into my own dream-world – a very enjoyable one at that 🙂 !
Thanks Eha – I have made different risotto recipes and love them but something about the texture of gnocchi in a tomato sauce put me off! Now, browning them in my cast iron skillet was a whole different experience 🙂
Crispy gnocchi combined with sauteed tomatoes and onions – you’ve got my attention! 🙂 I also love to combine oil with a knob of butter which helps achieve an appetizing crispy exterior.
Thanks Ben – it’s a simple but delicious recipe. This is kind of a bad take on a panzanella salad, but instead of bread, gnocchi is used. Adding a little butter is always a good idea 🙂
Very delicious 👌
Thanks – yes it was 🙂
Ugh this looks so good aunt juju! So glad you are still posting! This recipie looks phenomenal and I bet tastes even better!
Just read your comment Dean! It was delicious and I do prefer gnocchi crisp rather than soft. Very easy to make 🙂