About this recipe
I made this recipe after seeing a similar recipe in the New York Times. This pan-fried salad is inspired by the traditional Panzanella, the beloved Tuscan bread salad, but instead of using stale bread, you swap it for pan-fried gnocchi. The result is a delightful combination of crispy, golden gnocchi, and fresh, vibrant vegetables.
This gnocchi salad is perfect for a light lunch, a hearty side dish, or even a main course. The ingredients have bold flavors with different textures that make each bite a dream.
What Is Gnocchi?
Gnocchi are potato dumplings made with flour and eggs; they can also be vegan. They’re super popular in Italian cooking and can be cooked in a bunch of different ways—boiled, baked, or pan-fried, like in this recipe. Gnocchi has a really soft texture that goes great with lots of different sauces and ingredients.
Ingredients
- Gnocchi, for this salad, I use the traditional potato gnocchi.
- Tomatoes: I like cherry tomatoes because of their size and flavor.
- Onion, rinse it with cold water to remove the strong bite. Red onion works well, too.
- Cucumber, I prefer Persian or small English ones.
- Basil.
- Olive oil and red wine vinegar. You could use a simple or the Italian vinaigrette.
How To Fry Gnocchi?
- Heat the Pan: Heat some olive oil over medium-high heat in a large skillet.
- Pan-Fry the Gnocchi: 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.
- You could also do this in your air fryer. To pan fry gnocchi in an air fryer, start by preheating the air fryer to 400°F (200°C). Lightly coat the gnocchi with olive oil to help them crisp up. Place the gnocchi in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook for 8-10 minutes, shaking the basket halfway through to ensure even cooking. Once the gnocchi turns golden brown and crispy, they will be served.
VAriations
If you wish to make this salad a complete or a heartier meal, add one can of drained and rinsed navy or garbanzo beans.
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.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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