Get ready to eat.

This salad is too delicious

One pound of gnocchi

4 cloves  diced fresh garlic

1/2 diced onion

6 tablespoons olive oil

Two containers of grape tomatoes, sliced in half

1/2 diced onion

1/2 teaspoon garlic powder

3 Tablespoons fresh diced basil

Salt and Pepper

Two inches of crumbles goat cheese

Another 8 to 10 basil leaves

4 Tablespoons red wine  vinegar

Two Tablespoons balsamic glaze

One box of baby arugula or four handfuls

One or two cups of roasted butternut squash

Boil the gnocchi in salted water till they float to the top of the water.

Drain and  then dry on a sheet pan

Heat the oil and soften the onion and garlic

Add the gnocchi and heat on medium low till a brown crust forms on the gnocchi

Do not turn the gnocchi till you see the gnocchi browning.

It takes about five to ten minutes

Then turn the gnocchi over and brown the other side

Season with salt and pepper

Take out of the pan and pour over the arugula, oil included.

In the same pan on high heat, take the tomatoes, onion, garlic powder, basil, salt and pepper and cook till the tomatoes start to blister.

Add the vinegar and cook for one more minute.

Pour over the gnocchi

Crumble the goat cheese on top

Garnish with the butternut squash, balsamic glaze  and the basil leaves

Try not to eat the fried gnocchi out of the pan.

This can also be made with fried spinach, ricotta cheese, mozzarella cheese or just as a gnocchi appetizer with a dipping sauce.

Published by cmangoff

View all posts by cmangoff