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Introduction

Ingredients

• Heirloom tomatoes
• Cherry tomatoes
• Basil
• Parsley
• Parmigiano reggiano
• Fresh mozzarella
• 2 packages of gnocchi
• Olive oil
• Balsamic vinegar

Instructions

1. Lightly cover the bottom of a cast iron with olive oil and heat to med-low.
2. When the oil is hot—and make sure it’s hot, otherwise the gnocchi will stick—add the gnocchi. Routinely toss the gnocchi to crisp all sides. Try to get them as crispy as you can without burning. You may need to add a bit more olive oil as you go.
3. Dice tomatoes into large but bite-sized pieces. Half some cherry tomatoes, leave some whole. Add to a bowl.
4. Thinly slice red onion “mediterranean style” (after peeling and halving the onion, slice with the grain, parallel to the onion’s core). Add onion to bowl with tomato.
5. Season onion and tomato with salt and pepper.
6. Rinse and coarsely chop equal parts basil and parsley. Set aside.
7. Slice mozzarella and shave parmigiano, set aside.
8. When the gnocchi is looking crisp, add the tomatoes and onion. Avoid including too much liquid (if any) from the bottom of the bowl—we don’t want to sog out the gnocchi. Toss and sauté until the onion and tomato just begins to soften—you don’t want them to be mush!
9. When the texture of the tomatoes and onion is just right, give it a hearty drizzle of balsamic, then add the herbs and cheeses.

Inspired by Hetty Lui McKinnon’s crispy gnocchi.

Ingredients

• Heirloom tomatoes
• Cherry tomatoes
• Basil
• Parsley
• Parmigiano reggiano
• Fresh mozzarella
• 2 packages of gnocchi
• Olive oil
• Balsamic vinegar

Instructions

1. Lightly cover the bottom of a cast iron with olive oil and heat to med-low.
2. When the oil is hot—and make sure it’s hot, otherwise the gnocchi will stick—add the gnocchi. Routinely toss the gnocchi to crisp all sides. Try to get them as crispy as you can without burning. You may need to add a bit more olive oil as you go.
3. Dice tomatoes into large but bite-sized pieces. Half some cherry tomatoes, leave some whole. Add to a bowl.
4. Thinly slice red onion “mediterranean style” (after peeling and halving the onion, slice with the grain, parallel to the onion’s core). Add onion to bowl with tomato.
5. Season onion and tomato with salt and pepper.
6. Rinse and coarsely chop equal parts basil and parsley. Set aside.
7. Slice mozzarella and shave parmigiano, set aside.
8. When the gnocchi is looking crisp, add the tomatoes and onion. Avoid including too much liquid (if any) from the bottom of the bowl—we don’t want to sog out the gnocchi. Toss and sauté until the onion and tomato just begins to soften—you don’t want them to be mush!
9. When the texture of the tomatoes and onion is just right, give it a hearty drizzle of balsamic, then add the herbs and cheeses.

Inspired by Hetty Lui McKinnon’s crispy gnocchi.