Crispy Gnocchi With Tomato and Red Onion

By Hetty Lui McKinnon

Updated December 20, 2022

  • Mark Weinberg for The New York Times. Food Styling by Barrett Washburne.
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Total Time
20 minutes
Rating
5(7,304)
Comments
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Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don’t break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don’t let it sit too long, as the gnocchi will turn mushy.) 

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Ingredients

Yield:4 servings

  • 5 to 6 tablespoons extra-virgin olive oil

  • 1 (17-ounce) package shelf-stable (or frozen) potato gnocchi

  • 1 ½ 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 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

46 grams carbs; 23 milligrams cholesterol; 386 calories; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 5 grams fiber; 773 milligrams sodium; 7 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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. Step 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. Step 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. Step 4

    Top with more parsley and basil, and eat immediately or at room temperature.

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Ratings

5 out of 5
7,304 user ratings
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Comments

Melika

This is an easy and effective way to have dinner on the table in no time and with great delight. I added sherry vinegar to to the balsamic for a bit more bite and topped with burrata because I am alive and like joy. We loved the size complement of grape tomatoes with the gnocchi. Addictive while eating and destined to be on rotation all summer.

Pam from NJ

I borrowed from another NYT recipe and pan roasted the tomatoes, onion, a bit of garlic in olive oil and balsamic, then tossed with the gnocchi and herbs. Absolute flavor explosion!

Squirrel Butler

"Blasphemous"....one of cooking's most 'interesting' words... Cooks/chefs improvise all the time, make additions/subtractions, to their individual taste. Ed, you refer to 'Panzanella'. This is not a recipe for Panzanella. Hetty McKinnon says only that this recipe is "inspired by Panzanella". So...there's nothing 'blasphemous' about adding tuna or sausage to the given recipe. It's just what good cooks do.

NL

Instead of feta I used fresh mozzarella, instead of broccolini I used 1 zucchini, and instead of parsley for garnish I used fresh basil torn by hand. Baked on sheet pan at 200 degrees Celsius for 15 mins then topped with mozzarella (just tear into little pieces by hand) for another 5 mins. Remove from oven and tear the fresh basil on top of the gnocchi and mix well. Quick and easy luncheon for friends and they kept raving over it. Not a single bite leftover. Will make it again!!

Libby C

I always cook the gnocchi much longer than recommended, until browned and just barely starting to burn in some spots. Keeps it crispy when toasted with tomato mixture. Also always add some chopped up fresh mozzarella, and some grated romano at the end. Beautiful pantry meal, especially when trying to use up the end of the summer tomatoes!

Susan

Outstanding!

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