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
Crispy Gnocchi & Tomato Salad
with baby marrows & 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
- Pumpkin Seeds
- Red Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
Woolies Products in this dish
