Crispy Gnocchi With Tomato and Red Onion Recipe (2024)

This is an easy and effective way to have dinner on the table in no time and with great delight. I added sherry vinegar to to the balsamic for a bit more bite and topped with burrata because I am alive and like joy. We loved the size complement of grape tomatoes with the gnocchi. Addictive while eating and destined to be on rotation all summer.

I borrowed from another NYT recipe and pan roasted the tomatoes, onion, a bit of garlic in olive oil and balsamic, then tossed with the gnocchi and herbs. Absolute flavor explosion!

Subbing diced potatoes for gnocchi to render GF—should be just as yummy.

We make this with frozen Cauliflower Gnocchi and add Chicken sausage!

"Blasphemous"....one of cooking's most 'interesting' words...Cooks/chefs improvise all the time, make additions/subtractions, to their individual taste. Ed, you refer to 'Panzanella'. This is not a recipe for Panzanella. Hetty McKinnon says only that this recipe is "inspired by Panzanella". So...there's nothing 'blasphemous' about adding tuna or sausage to the given recipe. It's just what good cooks do.

Adding sausage would be blasphemous. Panzanella, even with a creative substitute for stale bread, should definitely not include meat if any sort…just my opinion !

Add some olives!!

Haven’t yet made it, but the addition of white or red beans—lightly, firmly and probably separately prepared—might be a welcome addition to what might be a pretty tomato-dense dish (and I LOVE me some tomatoes), as was the case with the last panzanella salad we made. Mangía, people!

I've often made panzanella with chunks of good Italian tuna in olive oil, to add more protein to the dish. And you can use the olive oil from the tuna in the dressing. More flavour all around!

Just pop it right into pan! No water needed, and definitely no pre-boiling as it will turn to mush. Enjoy

Made this tonight and it was delicious. Used shallot instead of red onion for milder flavour and added olive oil and herbs (fresh parsley, oregano and fennel frond)right away rather than with gnocchi. Also cooked the gnocchi at medium for longer as I prefer gnocchi well cooked and golden rather than very brown on medium-high. The only other change I will make, besides possibly adding garbanzos or white beans as G.O.T.A recommended, is to let the tomato mixture meld for 1-2 hours before serving.

Recommend eating all at once - does not hold well in the fridge.

Made this today and it’s a bit cool where I live in Japan. Absolutely amazing IMO. The still warm gnocchi mingling with the garden grown cherry tomatoes and 1/2 mm slices of red onions, lots of freshly picked and chopped parsley and hand shredded basil leaves was brilliant. My own personal suggestion: use good salt and fresh ground pepper along with the best quality olive oil you have to make this simple dish stand out. I can’t stress enough using a high grade olive oil. Big difference!!

This was delicious just following the recipe. Adding all sorts of other ingredients would completely change its simple essence.

We loved it! The only change I would make is to combine the gnocchi and the tomato, onion, etc. mixture in the pan, rather than the bowl, so that it heats up just a little bit. You can't go wrong with lots of basil.

This was a delicious, easy meatless meal that came together quickly. I used arugula instead of basil because it’s winter and it was a good substitution. Grape tomatoes provided plenty of flavor. I do think the tomatoes and onions need a little time with salt and vinegar to develop some delicious juice.

I thought this was alright, it was easy and delicious but for me it could have used a few more flavor elements, garlic at the very least. Next time I’m making it I’m taking some of the addition suggestions here for sure!

Quick, easy, and very tasty when eaten immediately after cooked. It’s not great as leftovers.

Perfect light meal for a hot summer's evening (it's 35°C/95°F outside!)I added some toasted pine nuts but otherwise followed the recipe, although I'm sure some sharp cheese as suggested would be good too, but also terrific just 'as is'.

Made this on cool January night! Absolutely outstanding, added pan roasted chicken with oregano.

This is a winner. I made this twice. The second time I parboiled the gnocchi before pan frying. Ike others I also upped the vegetables by adding green beans (par boiled) and orange peppers. I also fried the onions because I love cooked onions. I ran out of fresh basil so added some homemade pesto in the last few minutes with the gnocchi. One day I added shrimp and the next hot Italian sausages. So fantastic! Basically this is a very versatile recipe and you can add anything. Loved it!

I followed the recipe, tasted it, and felt that it was missing something. Added Aleppo, which helped a lot. Next time I might try adding garlic, too, and heating up the tomatoes for a minute or two.

Very good and quick to get on the table. I used a high quality balsamic and extra virgin olive oil. I also topped each plate with an ounce of crumbled goat cheese. It added that extra pizzazz. I will definitely make it again.

Absolutely divine. Refreshing, light, yet filling. Personally preferred without the Parmesan (made it a bit heavier). Next time will try with a tad bit of burrata— expecting to put this recipe into heavy rotation!

Used kalmata olives and poured in the juice from the at the minute- thickened nicely. Add smoked paprika and full red onion early in process

Really enjoyed this. Adding a bit of Parmesan helped give it a it more bite

Amazing alone or with burrata on top.

M and R were not thrilled with this. Need to eat it when warm out of the pan.

A suggested by others, roasted the tomatoes and onions in the over for bit and added a burrata at the end. Yummy, satisfying and quick.

Made as written except I subbed arugula for basil b/c that’s what I had. Wonderful!