Crispy Gnocchi With Tomato and Red Onion

Crispy gnocchi with fresh tomatoes and red onion is a delightful and quick dish, perfect for a light meal or side. The key to this dish is achieving a golden, crispy exterior on the gnocchi while keeping the inside tender.

Here’s a general approach, combining elements from popular recipes:

Crispy Gnocchi with Tomato and Red Onion

Ingredients:

Gnocchi: 1 (16-17 ounce) package shelf-stable potato gnocchi (or fresh/frozen, see notes below)
Olive Oil: 4-5 tablespoons extra-virgin olive oil, divided
Tomatoes: 1.5 pounds fresh tomatoes (any variety – cherry, grape, or larger tomatoes cut into bite-sized chunks; a mix is nice for color and texture)
Red Onion: 1/2 red onion, thinly sliced
Balsamic Vinegar: 1 tablespoon
Fresh Herbs: A handful of chopped fresh parsley and a handful of torn fresh basil (plus more for serving)
Seasoning: Kosher salt and freshly ground black pepper, to taste
Optional additions: Parmesan cheese for serving, red pepper flakes for a touch of heat.
Instructions:

Prepare the Tomatoes and Onion: In a large serving bowl, combine the chopped or halved tomatoes and thinly sliced red onion. Add the balsamic vinegar, 1 teaspoon of salt, and a good grind of black pepper. Gently toss to combine and set aside. This allows the flavors to meld while you cook the gnocchi.

Crisp the Gnocchi:

Heat a large (10-12 inch) well-seasoned cast-iron or nonstick skillet over medium-high heat.
Add 2-3 tablespoons of olive oil to the hot pan.
Add the gnocchi, breaking up any that are stuck together. Spread them out in a single layer as much as possible.
Cook for 8-10 minutes, tossing every couple of minutes, until the gnocchi are golden brown and crispy on all sides. Adjust heat if they are browning too quickly.
Combine and Serve:

Once the gnocchi are golden and crispy, remove them from the pan and immediately add them to the bowl with the tomatoes and red onion.
Add the remaining 2-3 tablespoons of olive oil, chopped parsley, and torn basil.
Toss everything together gently to coat.
Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with extra fresh herbs and a sprinkle of Parmesan cheese, if desired.
Tips for Crispy Gnocchi:

Shelf-Stable Gnocchi: Many recipes specifically recommend shelf-stable gnocchi (found in the pasta aisle) for pan-frying as they tend to crisp up better without boiling first.
No Boiling Needed: For truly crispy gnocchi, you often don’t need to boil them beforehand. Cooking them directly in the hot oil in a skillet or roasting them on a sheet pan helps achieve that desirable crispy exterior.
Single Layer: When cooking the gnocchi, ensure they are in a single layer in the pan. Overcrowding will steam them instead of crisping them. Cook in batches if necessary.
Hot Pan & Oil: Start with a hot pan and sufficient olive oil. This helps create that initial sear for crispiness.
Don’t Overcrowd: Give the gnocchi space to crisp up. If using an oven for roasting, spread them out on a large baking sheet.