Panzanella Pan-Fried Gnocchi Salad
This pan-fried gnocchi salad is gonna be your new fave recipe. It's so easy to make, bursting with flavor, and super satisfying. Whether you need a quick lunch or a dish to impress a crowd, this recipe has your back. Enjoy cooking!
4 people
Calories: 393kcal
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
Serving: 1serving | Calories: 393kcal | Carbohydrates: 45g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 391mg | Potassium: 174mg | Fiber: 4g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 5mg