About this recipe
I made this after seeing a similar recipe in the New York Times. It’s inspired by traditional panzanella, the Tuscan bread salad, but instead of stale bread you use pan fried gnocchi. Crispy on the outside, soft on the inside, tossed with tomatoes, cucumber, onion, and a simple red wine vinaigrette.
This gnocchi salad works as a light lunch, a side dish, or a full meal if you add beans or chickpeas. It comes together in about 20 minutes and tastes best right after you make it.
What is gnocchi
Gnocchi are Italian potato dumplings made with flour and eggs (or vegan). You can boil them, bake them, or pan fry them like in this recipe. They have a soft, pillowy texture that gets beautifully crispy when you fry them in olive oil.
Ingredients
- Gnocchi: I use traditional potato gnocchi. Fresh or vacuum sealed works best.
- Cherry tomatoes: halved. I like them for their size and sweetness.
- Onion: thinly sliced. Rinse with cold water to remove the strong bite. Red onion works well too.
- Cucumber: I prefer Persian or small English ones.
- Basil: fresh, torn by hand.
- Olive oil and red wine vinegar: for the dressing. You could also use a simple vinaigrette instead.
How to fry gnocchi
- Heat a good drizzle of olive oil in a large skillet over medium high heat.
- Add the gnocchi in a single layer. Let them cook undisturbed for 2 to 3 minutes until golden on one side. Flip and cook another 2 to 3 minutes until crispy all over.
- Transfer to a plate and let them cool slightly while you prep the vegetables.
Air fryer option: preheat to 400F. Toss gnocchi with a little olive oil, spread in a single layer, and cook for 8 to 10 minutes. Shake the basket halfway through.
Variations
- Make it a meal: add a can of drained chickpeas or white beans.
- Add cheese: crumbled feta or shaved parmesan on top.
- More greens: toss in a handful of arugula or spinach.
- Roasted tomatoes: use roasted cherry tomatoes instead of fresh for a deeper flavor.
Panzanella Pan-Fried Gnocchi Salad
Equipment
Ingredients
- 1 pound of gnocchi
- 2 tablespoons of olive oil
- 1 cups cherry tomatoes halved
- 1 cup cucumber diced
- 1 onion thinly sliced
- 1/4 cup of fresh basil leaves torn
Dressing
- 4 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Instructions
- Add the gnocchi to the skillet in a single layer. Let them cook undisturbed for 2-3 minutes or until golden brown on one side. Flip them and cook for 2-3 minutes until all sides are crispy.
- While the gnocchi cools, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the onion
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, salt, and pepper.
- In a large bowl, combine the cherry tomatoes, cucumber, onion. Drizzle with the dressing and toss gently to combine.Add the pan-fried gnocchi and the torn basil leaves.
Notes
- Look for fresh or vacuum-sealed gnocchi for the best results.
- Rinse the sliced onion under cold water to remove the strong bite.
- Use Italian vinaigrette or a once-a-week simple vinaigrette instead of the oil and red wine vinegar if you wish.
- This salad is best when served immidiately.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.