PANZANELLA WITH FRIED GNOCCHI, a summer dish with tomatoes, celery, onion, air-fried gnocchi and plenty of basil. I know, panzanella is a typical Tuscan dish made with stale bread, but I saw this recipe in the New York Times and couldn’t resist. Their English name is Crispy gnocchi and tomato panzanella salad and here I am, your honor! Even though I already know you’ll forgive me once you taste this revisited panzanella with fried gnocchi. In 10 minutes, you’ll have a fresh and summery gnocchi dish on the table. Acold gnocchi salad that can also be enriched with feta or buffalo mozzarella cubes.
Now I just need to quickly explain the recipe and remind you that you can find ‘From the Pan to the Jar’ on all social media channels.
Here you will find other quick recipes to pair with the panzanella with fried gnocchi, perhaps for a summer aperitif.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 320.53 (Kcal)
- Carbohydrates 26.25 (g) of which sugars 4.20 (g)
- Proteins 4.04 (g)
- Fat 23.11 (g) of which saturated 6.98 (g)of which unsaturated 2.44 (g)
- Fibers 2.79 (g)
- Sodium 567.16 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Gnocchi Salad
- 17.6 oz potato gnocchi
- 2 sprays extra virgin olive oil
- 12 oz Pachino tomatoes (also colored green, red, and yellow)
- Half Tropea red onion
- Half stalk celery
- 2 sprigs basil
- 2 tbsps extra virgin olive oil
- 2 tbsps apple cider vinegar
- 2 pinches salt
- 2 pinches oregano
What You Need
- 1 Air Fryer
- 1 Salad Bowl
- 1 Oil Sprayer
Procedure
Distribute the gnocchi in the air fryer basket and spray them with oil, shake them, and cook for 8 minutes at 392°F. I recommend shaking the basket halfway through cooking.
Peel the onion, wash the celery, tomatoes, and basil leaves. Cut the tomatoes in half and distribute them in the salad bowl, slice the celery and onion and add them to the tomatoes. Tear the basil leaves and add them to the mix. Salt, season with oregano, and dress with oil and vinegar. Mix well.
Lightly salt the freshly cooked gnocchi and add them to the dressed vegetables. Mix well and serve.
Tips from ‘From the Pan to the Jar’
The fried gnocchi panzanella is excellent both just prepared or served after a few hours when the fried gnocchi have absorbed some of the dressing.
The fried gnocchi panzanella is excellent both just prepared or served after a few hours when the fried gnocchi have absorbed some of the dressing.
