Besides peaches, cherry tomatoes are the best farm stand fruit in the summer time. I feel very strongly about that. If there is a way to use cherry tomatoes, I’ll find it. Big tomatoes are not my favorite, but the little ones….
Giving the gnocchi a quick fry really enhances the texture of the salad (I mean, I’d eat almost anything friend. Almost). You don’t have to make a separate dressing because the sauce from the pan makes a delicious, yummy glaze that you drizzle over your salad. Mmmmmmmmmm….. 🙂
This salad tastes like an Italian dream. The flavors are perfect and this salad would pair amazingly well with your favorite grilled entree this summer. Believe me. I can’t wait to share this recipe with you!! Hopefully you love it as much as we did! I adapted it from here and think it is pretty killer 🙂 Enjoy!!
Gnocchi & Heirloom Tomato Salad
- 8 oz. mini potato gnocchi
- 2 tbsp. olive oil + 1 tbsp. grapeseed oil (if you don’t have grapeseed oil, that’s ok – just use an additional tbsp of olive oil)
- 1 lb. heirloom tomatoes, halved
- 4 garlic cloves, finely minced
- 1 tbsp. dried Italian seasoning
- salt & pepper to taste
- pinch of red pepper flakes (optional)
- 1 tbsp. red wine vinegar
- 1 tbsp. finely chopped fresh basil
- 1 tbsp. finely chopped fresh Italian parsley
- 1 8oz. container mozzarella pearls, drained
- 1 bag baby arugula and spinach blend
~ Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions, drain, and set aside. If you want to, drain them on paper towels to make sure you drain excess moisture from the gnocchi. Just be sure not to leave them on the towels too long — they’ll stick!!
~ Warm your oils in a medium-sized saute pan on medium heat. The grapeseed oil raises the temperature at which the olive oil will burn; not a necessity but it doesn’t hurt to cook with it. When the oils are hot, submerge the gnocchi for 5 minutes per side. Be sure to fry the gnocchi in smallish batches! This ensures that the gnocchi will be substantially crispy!
~ Using a slotted spoon, remove each batch of gnocchi and place on a plate lined with paper towels. This will blot up excess oils. Turn heat to medium-low.
~ Add the tomatoes and garlic to the warm oil at this time and cook for 3-4 minutes, stirring frequently to make sure the garlic doesn’t burn. Shake in your Italian seasoning, salt, pepper, and optional hot pepper flakes. Cook all together for one minute. Stir in vinegar and fresh herbs; stir for another one minute. Check for seasoning and remove from heat.
~ In a large salad bowl, toss together your baby mozzarella pearls and the arugula & spinach mix. This will serve as your base for your dreamy salad! Portion this mixture onto plates.
~ Fold the fried gnocchi into the tomato mixture. Scoop desired amount of gnocchi tomato deliciousness onto the salad bed.
~ Bite. Savor. Smile. Repeat. 🙂 🙂