Warm Gnocchi and Heirloom Tomato Salad

Let’s end tomato season with a bang.

No, not

that kind of bang. Because I originally wanted to deep fry some gnocchi until it was light and crispy (I was going to call this my gnocchi panzanella and swap crispy gnocchi for toasted bread cubes). Turns out that’s not quite as easy as it sounds. Believe me, watch the video. You’ll understand why at about the 1:25 mark.

It’s like a gnocchi grenade!

On to plan B.

Instead, let’s pan fry some adorable mini gnocchi. Just one side until it’s crispy and golden brown, but the other side and center is still delicate and soft. Then let’s toss the warm gnocchi with some heirloom cherry tomatoes, softened just to the point where their juices start to burst.

Now that’s how to end tomato season with a (figurative, not literal) bang.

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