Gnocchi Baby

a god-tier summer salad

I bought a bunch of premade gnocchi at the store awhile back because I can’t pass up a sale. I didn’t have any plans for it, and it’s just been sitting in my pantry staring at me. I hate that. I always think of gnocchi as a heavy, more winter friendly food so I had just resigned myself to staring at these little potato dumplings for a few more months. Then the idea for this salad came to me out of the blue and I knew that I had finally found my gnocchi a home. I am obsessed and you will be too.

If you are quick with a knife, you can get this salad made in less than 30 minutes, no problem. I used cherry tomatoes here but use whatever looks the most ripe and sweet where you are. While I like the ration of 40% gnocchi to 60% veggies in here, you could add some grilled zucchini, corn, edamame, blanched green beans or snow peas, or serve it over a bed of spinach or arugula. Whatever you’re feeling. This is just the base recipe. I like to eat it right away while the gnocchi are still crispy but don’t be confused, the leftovers are delicious too because the gnocchi have had time to soak up all that great dressing and juice from the tomatoes. It’s the perfect blend of hearty and light, my favorite kind of summer salad. You could eat this all on its own or serve it alongside some skewers for a full summer spread.

I ate it right out of the bowl over the sink but be better than me. I’m fully feral this summer.

Gnocchi and Tomato Salad with Cucumbers and Ginger

Enough for 4 as a side