Fun fact: Gnocchi isn’t a type of pasta. Traditional gnocchi is made from potatoes, which makes it a dumpling. Another fact is that this gnocchi recipe is delicious! On a bed of green leaves rests crispy pillows of butternut gnocchi, dotted with rounds of green baby marrow and pops of tangy blistered baby tomatoes.
Savanna’s Crispy Gnocchi & Tomato Salad
Savanna’s Crispy Gnocchi & Tomato Salad
with baby marrow & a balsamic vinaigrette
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Balsamic Vinegar
- Butternut Gnocchi
- Fresh Parsley
- Green Leaves
- NOMU Provençal Rub
- Onion
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PILLOWS FOR YOUR PALATE
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
HEAR THEM POP
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomato halves until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and place in a bowl with the Onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix well to combine and set aside.
WHERE DID MY BABY MARROW GO?
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
BUTTER THEM UP
Return the pan to medium heat with a knob of butter. When hot, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crisped, 2-4 minutes.
IT’S AN ITALIAN FEAST!
Make a bed of the rinsed green leaves. Scatter over the charred baby marrow, the crispy gnocchi, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Sprinkle over the pumpkin seeds and garnish with the remaining chopped parsley. Enjoy, Chef!
Butternut Gnocchi - 175g
Pumpkin Seeds - 5g
Baby Tomatoes - 80g
Onion - 1
Balsamic Vinegar - 15ml
Fresh Parsley - 4g
Baby Marrow - 100g
NOMU Provençal Rub - 5ml
Green Leaves - 20g
PILLOWS FOR YOUR PALATE
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
HEAR THEM POP
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomato halves until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and place in a bowl with the Onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix well to combine and set aside.
WHERE DID MY BABY MARROW GO?
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
BUTTER THEM UP
Return the pan to medium heat with a knob of butter. When hot, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crisped, 2-4 minutes.
IT’S AN ITALIAN FEAST!
Make a bed of the rinsed green leaves. Scatter over the charred baby marrow, the crispy gnocchi, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Sprinkle over the pumpkin seeds and garnish with the remaining chopped parsley. Enjoy, Chef!
Butternut Gnocchi - 350g
Pumpkin Seeds - 10g
Baby Tomatoes - 160g
Onion - 1
Balsamic Vinegar - 30ml
Fresh Parsley - 8g
Baby Marrow - 200g
NOMU Provençal Rub - 10ml
Green Leaves - 40g
PILLOWS FOR YOUR PALATE
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
HEAR THEM POP
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomato halves until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and place in a bowl with the Onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix well to combine and set aside.
WHERE DID MY BABY MARROW GO?
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
BUTTER THEM UP
Return the pan to medium heat with a knob of butter. When hot, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crisped, 2-4 minutes.
IT’S AN ITALIAN FEAST!
Make a bed of the rinsed green leaves. Scatter over the charred baby marrow, the crispy gnocchi, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Sprinkle over the pumpkin seeds and garnish with the remaining chopped parsley. Enjoy, Chef!
Butternut Gnocchi - 525g
Pumpkin Seeds - 15g
Baby Tomatoes - 240g
Onion - 1
Balsamic Vinegar - 45ml
Fresh Parsley - 12g
Baby Marrow - 300g
NOMU Provençal Rub - 15ml
Green Leaves - 60g
PILLOWS FOR YOUR PALATE
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
HEAR THEM POP
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomato halves until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and place in a bowl with the Onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix well to combine and set aside.
WHERE DID MY BABY MARROW GO?
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season.
BUTTER THEM UP
Return the pan to medium heat with a knob of butter. When hot, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crisped, 2-4 minutes.
IT’S AN ITALIAN FEAST!
Make a bed of the rinsed green leaves. Scatter over the charred baby marrow, the crispy gnocchi, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Sprinkle over the pumpkin seeds and garnish with the remaining chopped parsley. Enjoy, Chef!
Butternut Gnocchi - 700g
Pumpkin Seeds - 20g
Baby Tomatoes - 320g
Onion - 1
Balsamic Vinegar - 60ml
Fresh Parsley - 15g
Baby Marrow - 400g
NOMU Provençal Rub - 20ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Savanna’s Crispy Gnocchi & Tomato Salad?
The preparation time for Savanna’s Crispy Gnocchi & Tomato Salad with baby marrow & a balsamic vinaigrette is between 15 and 30 minutes.
What is the total time required to make Savanna’s Crispy Gnocchi & Tomato Salad with baby marrow & a balsamic vinaigrette?
The total time required to make Savanna’s Crispy Gnocchi & Tomato Salad with baby marrow & a balsamic vinaigrette is between 25 and 45 minutes.
How many servings does Savanna’s Crispy Gnocchi & Tomato Salad provide?
4 servings
What are the main ingredients in Savanna’s Crispy Gnocchi & Tomato Salad?
Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Butternut Gnocchi, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Onion, Pumpkin Seeds
What is the nutritional information of Savanna’s Crispy Gnocchi & Tomato Salad?
Calories: 429, Carbs: 78 grams, Fat: grams, Protein: 13 grams, Sugar: 10.2 grams, Salt: 898 grams
How do I prepare Savanna’s Crispy Gnocchi & Tomato Salad?
WHERE DID MY BABY MARROW GO?: Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes per side. Remove from the pan and season. BUTTER THEM UP: Return the pan to medium heat with a knob of butter. When hot, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crisped, 2-4 minutes. HEAR THEM POP: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BLISTERED BALSAMIC TOMATOES: Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomato halves until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and place in a bowl with the onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, a sweetener, and seasoning. Mix well to combine and set aside. PILLOWS FOR YOUR PALATE: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil. IT’S AN ITALIAN FEAST!: Make a bed of the rinsed green leaves. Scatter over the charred baby marrow, the crispy gnocchi, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Sprinkle over the pumpkin seeds and garnish with the remaining chopped parsley. Enjoy, Chef!
What should be prepared from my kitchen to make Savanna’s Crispy Gnocchi & Tomato Salad?
Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Butternut Gnocchi, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Onion, Pumpkin Seeds
How many calories does Savanna’s Crispy Gnocchi & Tomato Salad have?
429 calories
How much fat content does Savanna’s Crispy Gnocchi & Tomato Salad have?
grams
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