Crispy Gnocchi with Tomato and Red Onion

This is such a delicious recipe and so quick to make, it will be your new favourite weekly meal when you need something nourishing yet not too time consuming to construct. We first came across this recipe online at the New York Times.

5-6 Tablespoons Extra-Virgin Olive Oil

1 package shelf-stable potato Gnocchi

1 1/2 pounds of tomatoes

1/2 red onion, thinly sliced

1 tablespoon balsamic vinegar

Kosher Salt and Black Pepper

A handful of chopped parsley, plus more for serving

A handful of torn basil,  plus more for serving

Hear a large, well seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi into the pan and break up any that are stuck together. Cook for about 8-10 minutes, tossing every 1 1/2 to 2 minutes so they get golden and crispy all over.

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's good to have a mixture of shapes and sizes.) Place the tomatoes and onion into a large serving bowl. Add the balsamic vinegar and 1 teaspoon of salt, then season with Pepper and gently toss.

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.

Top with more parsley and basil, and eat immediately or at room temperature. Enjoy and even save for the next day as you can eat it cold for lunch!