Crispy Gnocchi & Tomato Salad

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.

Crispy Gnocchi & Tomato Salad

with baby marrows & a balsamic vinaigrette

4.7

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter
Photo of Crispy Gnocchi & Tomato Salad
  1. PILLOWS FOR YOUR PALATE

    Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.

  2. HEAR THEM POP

    Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.

  3. BLISTERED BALSAMIC TOMATOES

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 3-4 minutes until blistered and charred. Remove from the pan and place in a bowl along with the finely diced onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, some sweetener (to taste), and some seasoning. Mix well to combine and set aside.

  4. WHERE DID MY BABY MARROW GO?

    Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 3-4 minutes until charred, shifting occasionally. Remove from the pan and season. Cover and set aside for serving.

  5. BUTTER THEM UP

    Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the rub in a single layer for 2-4 minutes until browned and crisped.

  6. 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 of the 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

  • Red Onion - 1

  • Balsamic Vinegar - 15ml

  • Fresh Parsley - 4g

  • Baby Marrow - 100g

  • NOMU Provençal Rub - 5ml

  • Green Leaves - 20g

  1. PILLOWS FOR YOUR PALATE

    Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.

  2. HEAR THEM POP

    Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.

  3. BLISTERED BALSAMIC TOMATOES

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 3-4 minutes until blistered and charred. Remove from the pan and place in a bowl along with the finely diced onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, some sweetener (to taste), and some seasoning. Mix well to combine and set aside.

  4. WHERE DID MY BABY MARROW GO?

    Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 3-4 minutes until charred, shifting occasionally. Remove from the pan and season. Cover and set aside for serving.

  5. BUTTER THEM UP

    Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the rub in a single layer for 2-4 minutes until browned and crisped.

  6. 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 of the 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

  • Red Onion - 1

  • Balsamic Vinegar - 30ml

  • Fresh Parsley - 8g

  • Baby Marrow - 200g

  • NOMU Provençal Rub - 10ml

  • Green Leaves - 40g

  1. PILLOWS FOR YOUR PALATE

    Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.

  2. HEAR THEM POP

    Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.

  3. BLISTERED BALSAMIC TOMATOES

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 5-6 minutes until blistered and charred. Remove from the pan and place in a bowl along with the finely diced onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, some sweetener (to taste), and some seasoning. Mix well to combine and set aside.

  4. WHERE DID MY BABY MARROW GO?

    Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and season. Cover and set aside for serving.

  5. BUTTER THEM UP

    Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the rub in a single layer for 2-4 minutes until browned and crisped. You may need to do this step in batches.

  6. 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 of the 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

  • Red Onion - 1

  • Balsamic Vinegar - 45ml

  • Fresh Parsley - 12g

  • Baby Marrow - 300g

  • NOMU Provençal Rub - 15ml

  • Green Leaves - 60g

  1. PILLOWS FOR YOUR PALATE

    Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.

  2. HEAR THEM POP

    Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.

  3. BLISTERED BALSAMIC TOMATOES

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 5-6 minutes until blistered and charred. Remove from the pan and place in a bowl along with the finely diced onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, some sweetener (to taste), and some seasoning. Mix well to combine and set aside.

  4. WHERE DID MY BABY MARROW GO?

    Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 4-5 minutes until charred, shifting occasionally. Remove from the pan and season. Cover and set aside for serving.

  5. BUTTER THEM UP

    Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the rub in a single layer for 2-4 minutes until browned and crisped. You may need to do this step in batches.

  6. 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 of the 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

  • Red 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 Crispy Gnocchi & Tomato Salad?

The preparation time for Crispy Gnocchi & Tomato Salad with baby marrows & a balsamic vinaigrette is between 15 and 30 minutes.

What is the total time required to make Crispy Gnocchi & Tomato Salad with baby marrows & a balsamic vinaigrette?

The total time required to make Crispy Gnocchi & Tomato Salad with baby marrows & a balsamic vinaigrette is between 25 and 45 minutes.

How many servings does Crispy Gnocchi & Tomato Salad provide?

4 servings

What are the main ingredients in Crispy Gnocchi & Tomato Salad?

Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Butternut Gnocchi, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Pumpkin Seeds, Red Onion

What is the nutritional information of Crispy Gnocchi & Tomato Salad?

Calories: 427, Carbs: 77 grams, Fat: grams, Protein: 13 grams, Sugar: 10 grams, Salt: 897 grams

How do I prepare Crispy Gnocchi & Tomato Salad?

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 of the remaining balsamic dressing from the tomatoes. Sprinkle over the pumpkin seeds, and garnish with the remaining chopped parsley. Enjoy, Chef! BUTTER THEM UP: Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the rub in a single layer for 2-4 minutes until browned and crisped. WHERE DID MY BABY MARROW GO?: Return the pan to a medium heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 3-4 minutes until charred, shifting occasionally. Remove from the pan and season. Cover and set aside for serving. BLISTERED BALSAMIC TOMATOES: Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes for 3-4 minutes until blistered and charred. Remove from the pan and place in a bowl along with the finely diced onion, the balsamic vinegar, ½ of the chopped parsley, a drizzle of olive oil, some sweetener (to taste), and some seasoning. Mix well to combine and set aside. HEAR THEM POP: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool. PILLOWS FOR YOUR PALATE: Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.

What should be prepared from my kitchen to make Crispy Gnocchi & Tomato Salad?

Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Butternut Gnocchi, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Pumpkin Seeds, Red Onion

How many calories does Crispy Gnocchi & Tomato Salad have?

427 calories

How much fat content does Crispy Gnocchi & Tomato Salad have?

grams

Woolies Products in this dish

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Pumpkin Seeds 250 g

Pumpkin Seeds 250 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

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