(WSVN) - We are back with a pasta salad that’s made with a twist. That’s what’s cooking, as we grab a Bite with Belkys.
Ingredients:
5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable potato gnocchi
1 1/2 pounds tomatoes (any variety- we used grape)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Salt and black pepper (to taste)
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving
Method of Preparation:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil.
- Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- 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 is good to have a mix of shapes and sizes.)
- Place the tomatoes and onions in a large serving bowl.
- Add the balsamic vinegar and 1 teaspoon salt; 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!
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