This is definitely a summer side dish when tomatoes are at their peak. Pan searing the gnocchi produces the same pillowy soft inside with a crisp shell; that stands up to the balsamic dressing.
Gnocchi and Tomato Salad
We like to serve this salad with beef grilled on the barbeque just because that’s one of our favourite combinations with fresh garden tomatoes.
If you can eat Gluten, buy full on gluten gnocchi or better yet, make your own.
Ingredients
- 8 oz. (250 gr) package of Scarpone’s Gluten Free Gnocchi (32 CHO/100 gr) 80 CHO
- 1.5 cups (250 gr) Grape Tomatoes 7.5 CHO
- ¼ cup (30 gr) red onion, slivered 3 CHO
- 1 TBSP butter 0 CHO
- 1 TBSP olive oil 0 CHO
- ½ TBSP Edible Garden Special Reserve Balsamic Reduction 4 CHO
- ½ TBSP Cider Vinegar 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- Basil 0 CHO
- Parmesan Cheese to garnish 0 CHO
TOTAL CHO 94.5 CHO
- TOTAL WEIGHT 490 GRAMS
- 94.5 CHO DIVIDED BY 490 GRAMS = .19 CHO/GRAM
Instructions
- Slice tomatoes in half and thinly sliver the red onion. Place tomatoes and onion in a dish.
- Mix Balsamic and cider vinegar together with salt and pepper.
- Lightly toss tomatoes, onions and vinegars and let rest while gnocchi sautés.
- Add butter and olive oil to a skillet large enough to hold the gnocchi in a single layer.
- Sauté until golden brown and cooked through, about 10 minutes.
- Toss gnocchi with tomato mixture and add slivered basil and top with grated Parmesan Cheese.
- Serve immediately.
