Summer-Fresh Crispy Gnocchi with Burst Tomatoes – A 20-Minute Skillet Wonder!

Who needs meat when summer veggies steal the show? This Summer-Fresh Crispy Gnocchi with Burst Tomatoes is a 20-minute skillet miracle—golden, juicy, and proof that vegetarian can still bring the sizzle.

Summer-Fresh Crispy Gnocchi with Burst Tomatoes – A 20-Minute Skillet Wonder!

I was aimlessly scrolling the New York Times cooking section (as one does when avoiding doing the dishes), and this recipe practically jumped off the screen: Crispy Gnocchi With Tomato and Red Onion. It had all the makings of a summer miracle—minimal ingredients, stovetop-only cooking (no oven in July, thank you very much), and a promise of golden, crispy gnocchi in under 30 minutes. Naturally, I had to try it so I put my own spin on it and called it:  Crispy Gnocchi with Burst Tomatoes and Red Onion.  The only variation I made was to use a mixture of different tomatoes such as cherry, grape, and Roma tomatoes for for added texture, color, and that sweet-tart punch that only peak summer produce delivers.  And let me just say: boy, is this one a winner.

This dish is what I like to call a “produce power move.” Juicy tomatoes, sweet red onion, and fresh herbs bring the kind of bright, bold flavor that makes you forget all about meat. The gnocchi—pan-fried to a perfect crisp—soaks up the tangy balsamic and tomato juices, creating a savory-sweet combo that’s surprisingly hearty. And while I’m usually the one asking, “Where’s the protein?”—this dish is so satisfying, even this committed carnivore didn’t miss the meat.

Whether you’re cooking for a quick weeknight dinner or just trying to use up that bowl of garden tomatoes on the counter, this is the kind of recipe you’ll come back to all season long.

Enjoy!

🌿 Set the Mood: A Summer Evening Escape

Picture this: a warm evening breeze, dappled sunlight filtering through the leaves of a backyard shade tree, and a table set with casual charm. This crispy gnocchi dish begs to be enjoyed alfresco—preferably barefoot, with linen napkins, flickering tea lights, and a chilled glass of wine in hand.

Wine Pairing:
A crisp rosé or Vermentino, or Sauvignon Blanc makes a lovely companion, cutting through the richness of the olive oil and lifting the sweet acidity of the tomatoes. If you prefer red, a light Pinot Noir served slightly chilled would also work beautifully. 

On the Side:
Keep things simple and seasonal with a baguette and grilled peaches with burrata. For dessert, think lemon sorbet or fresh berries with whipped mascarpone—something cool, light, and just a little indulgent.

This is the kind of dinner that invites you to linger at the table, refill your glass, and maybe even forget what day of the week it is. Pure summer magic.

🛒 What to Grab at the Market

No need to overthink this one—just toss these fresh, summery staples into your basket and you’re halfway to dinner bliss:

• Extra-virgin olive oil

• Potato gnocchi (shelf-stable or frozen)

• A mix of ripe tomatoes (cherry, grape, heirloom—go wild!)

• Red onion

• Balsamic vinegar

• Fresh parsley

• Fresh basil

• Kosher salt

• Black pepper

Tip: Raid your herb garden or snag a bunch of fresh basil at the farmer’s market—it’ll make this dish feel extra lush.

Variations to Make It Your Own

This recipe is endlessly adaptable—think of it as your crispy gnocchi canvas. Here are a few tasty ways to switch things up:

• Add Cheese: Toss in crumbled goat cheese, fresh mozzarella pearls, or a sprinkle of grated Parmesan right before serving for a creamy, salty finish.

• Try a Protein Boost: Add pan-seared shrimp, grilled chicken, or even a soft-boiled egg on top to make it heartier (if you're not keeping it vegetarian).

• Change Up the Herbs: Swap parsley and basil for whatever’s in your garden—think dill, mint, or even a little thyme.

• Roasted Veggies Remix: Add in roasted zucchini, corn, or bell peppers for more color and seasonal flair.

• Spice It Up: Add a pinch of red pepper flakes or a drizzle of chili crisp for a little kick.

Kitchen Tips and Notes

• Use a nonstick or well-seasoned cast-iron skillet for the best crispy gnocchi texture—this helps prevent sticking and gives you that perfect golden crust.

• Don’t overcrowd the pan. Cook the gnocchi in batches if needed to ensure each piece gets crispy and evenly browned.

• Mix up your tomatoes. Combining different varieties not only looks beautiful but adds layers of flavor and texture to the dish.

• Make it ahead! You can prepare the tomato-onion mixture a few hours before and refrigerate—just toss the crispy gnocchi in right before serving.

• Serve immediately or at room temperature. This dish is flexible and just as delicious warm or at room temp, making it great for summer gatherings.

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One-Pan Mediterranean Farro Bowl – Packed with Veggies & Bold Flavor!

A wholesome, one-skillet wonder loaded with fresh veggies, hearty farro, and zesty lemon-garlic dressing—perfect for a healthy lunch or easy weeknight dinner!

One-Pan Mediterranean Farro Bowl – Packed with Veggies & Bold Flavor!

Looking for a healthy, flavor-packed meal that’s easy to make and perfect for any night of the week? This One-Pan Mediterranean Farro Bowl is your new go-to! Loaded with nutritious veggies, protein-rich chickpeas, and hearty farro, this satisfying bowl is tossed in a vibrant lemon-garlic vinaigrette for a zesty finish you’ll crave again and again.

Lately, we’ve been incorporating more Mediterranean and Middle Eastern-inspired dishes into our meals—not just for the health benefits, but because we absolutely love the fresh, bold flavors. From olive oil and herbs to warm spices and tangy citrus, these ingredients make healthy eating something to truly look forward to.

This simple skillet meal is inspired by the bright, fresh flavors of the Mediterranean diet—think olive oil, garlic, oregano, feta, and leafy greens—all coming together in one nourishing dish. Plus, it’s a complete meal in one pan, making cleanup a breeze. Whether you’re meal prepping for the week or whipping up a quick, healthy dinner, this Mediterranean Farro Bowl delivers bold flavor and balanced nutrition.

It’s also super versatile. Enjoy it warm or cold, and if you’re going for a plant-based option, simply skip the feta for a tasty vegan version. With fiber-rich farro, plant-based protein from chickpeas, and heart-healthy fats, it’s a dish you’ll feel good about serving—and eating.

Top it off with fresh parsley and a drizzle of that lemony vinaigrette for a vibrant, healthy meal that feels like a little escape to the Mediterranean coast.

Enjoy!

What Ingredients do I need?

Pantry & Dry Goods

• Farro (pearled)
• Chickpeas (canned)
• Olive oil
• Red wine vinegar
• Dried oregano
• Paprika
• Salt
• Black pepper

Produce

• Red onion
• Garlic
• Cherry tomatoes
• Red bell pepper
• Baby spinach
• Lemon
• Fresh parsley

Dairy

• Feta cheese (crumbled)

Broth

• Chicken or vegetable broth

Substitutions and Variations

Substitutions

• Chicken or vegetable broth → Water + bouillon or just water

• Chickpeas → White beans, black beans, or lentils

• Feta → Goat cheese

• Red bell pepper → Chopped carrots

Variations

• Protein-Packed Upgrade:  Add grilled chicken, shrimp, or salmon for a heartier bowl.

• Middle Eastern-Inspired Twist:  Swap the feta for a scoop of creamy hummus or tahini drizzle.  Add a sprinkle of sumac or za’atar for a citrusy-herby punch.

• Spicy Kick:  Add a dash of crushed red pepper flakes or harissa to the vinaigrette or sautéed veggies.

Kitchen Tips and Notes

• Use a large, deep skillet or sauté pan to prevent overflow and allow for even mixing.

• This dish is excellent warm or cold—leftovers make a great lunch the next day!

• Store in an airtight container for up to 3–4 days in the fridge.

   EQUIPMENT YOU MAY NEED   

• Large skillet or sauté pan with lid – essential for cooking the farro and veggies all in one pan.

• Small mixing bowl – for whisking the lemon-garlic vinaigrette.

• Whisk or fork – to mix the dressing.

• Cutting board & sharp knife – for prepping veggies, herbs, and garlic.

• Measuring cups & spoons – for accuracy with broth, oil, and spices.

• Wooden spoon or silicone spatula – to stir everything gently without scratching your pan.

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One-Pan Mediterranean Farro Bowl 

serves 4 - 6

1 cup farro pearled farro
2 cups chicken or vegetable broth
1 tablespoon olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
1 cup halved cherry tomatoes
1 red bell pepper, diced
1 cup canned chickpeas drained and rinsed
½ teaspoon oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 handfuls baby spinach
½ cup crumbled feta cheese
fresh parsley chopped for garnish

Lemon-Garlic Vinaigrette:

2 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
1 teaspoon red wine vinegar
1 clove garlic minced
¼ teaspoon dried oregano
Pinch of salt and pepper

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 2 minutes until slightly softened. Make sure to stir often so that h e garlic doesn't burn.

Add in the farro, chicken broth, oregano, paprika, salt, and black pepper. Stir to combine and bring o a boil. Reduce heat to low and simmer, covered for 20 minutes, or until most of the liquid is absorbed.

Stir in the cherry tomatoes, bell pepper, and chickpeas. Cook for 5 minutes. Remove pan from heat and stir in the baby spinach. It will wilt from the heat of the dish. Add the crumbled feta cheese.

Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl. Drizzle the dressing over the farro mixture and gently toss to combine. Serve adding chopped parsley as garnish.

Mushroom Bourguignon

This rich and hearty vegetarian version of a classic French dish is so delicious you won't miss the meat!  The vibrant mix of vegetables and herbs creates a silky stew that perfect for serving over mashed potatoes, rice, or egg noodles.  

Mushroom Bourguignon

I love a classic Beef Bourguignon but it takes a lot of time to cook.  This vegetarian dish uses mushrooms as the main ingredient and let me tell you, once you try this, you won't miss the meat!  It's rich and hearty with meaty mushrooms, tender carrots, and onion, cooked in an aromatic sauce from the rosemary, red wine and beef broth, which gives it a deep rich flavor.  Delicious is what this dish is!

Easy enough to make on a weeknight, this dish will be on the table in under 45 minutes.  Make sure to serve it with your choice of mashed potatoes, rice, or even egg noodles.  This dish is heaven on a plate and perfect for these chilly nights.

Enjoy!

What Ingredients do I need?

• whole baby bell mushrooms
• carrots
• yellow onion
• rosemary
• garlic
• tomato paste
• flour
• beef broth
• red wine
• sherry vinegar

Substitutions and Variations

• Use frozen pearl onions instead of chopped yellow onion

• Use sliced mushrooms, but note they will shrink more and be smaller bites

• Use beef consume for a deeper flavor

• If you don't have sherry vinegar you can use red wine vinegar

• Leave out the wine and use more beef broth

Kitchen Tips and Notes

• Don't salt the mushrooms when cooking them or they will give off too much moisture.  You want them dry to brown well.

• This dish comes together in under 45 minutes so it's great for weeknights.

• Prep all your ingredients first for a quicker cooking time and smoother process.

• You can purchase pre-cut onions, baby carrots, and mushrooms to cut down on prep time.  If using baby carrots, I would cut them in half.

• Double the recipe if serving 4 or more people.

• Great for using leftover mashed potatoes or rice.

Items You Will Need

Dutch Ovens

Chef Knives

Cutting Boards

Wooden Spoons

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Mushroom Bourguignon

serves 2-3

8 oz  whole baby bella mushrooms, halved or quartered if large
2 small carrots, peeled and cut into 1 1/2 inch pieces
1 medium yellow onion, diced
1 1/2 teaspoon rosemary, chopped
1 garlic clove, minced
1 Tablespoon tomato paste
1 Tablespoon flour
1 cup beef broth
1/4 cup red wine
1 teaspoon sherry vinegar
salt & pepper
olive oil

mashed potatoes, egg noodles, or rice for serving

In a medium Dutch oven or pot, heat 1 tablespoon oil over medium-high.   Add mushrooms and cook, stirring occasionally, until browned and any liquid is evaporated, about 7-9 minutes.

Add onions, carrots, and 1 tablespoon oil.  Cook, stirring, until vegetables are softened, about 5 minutes.  Stir in chopped garlic and rosemary, tomato paste and flour.  Cook until fragrant and tomato paste is slightly darkened, about 1 minute.

Add in beef broth, red wine, and sherry vinegar, stirring to combine and scraping up any brown bits on the bottom of the pan.  Bring to a simmer over medium heat.  Reduce heat to medium-low, cover, and cook until vegetables are tender and sauce resembles a thick stew, 10–15 minutes. Season to taste with salt and pepper.

Serve over mashed potatoes, rice, or egg noodles.

Late Summer Tomatoes: Paprika Potato and Tomato Tarts

Puff pastry slathered with an herby cheese, topped with potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky. Yum!

We've have wonderful summer tomatoes this year and I've been using them in so many dishes this summer such as Tomato Avocado & Grilled Corn Salad, Simple Mediterranean Salad, or even my Green Bean, Chicken & Tomato Stir Fry.  Tomato Pie is a long standing southern dish that is completely scrumptious with fresh summer tomatoes, and today's recipe is a variation of that.  Here's a way to use some of those sweet dainty grape tomatoes while creating a light vegetarian dish that can be a main entree or served as a side dish.

PAPRIKA POTATO AND TOMATO TARTS

I served this as a light dinner along with a squash salad (recipe coming soon) since we've been having so much heat.  While this does require the oven, the amount of time to cook is relatively short which helped to keep the heat in the kitchen down.  

Light puff pastry is slathered with an herby delicate cheese and topped with thinly sliced potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky.  

Look how elegant these look!  They are really easy to put together and turn out wonderfully delicious.  They have such an outstanding presence they will make a splash when serving to family or guests.  Cut these into even smaller squares and enjoy as an appetizer at a cocktail party.  They are certainly versitile.

I hope you will enjoy these, they are quite a treat!

Enjoy!

KITCHEN TIP:  Use a mandoline to get wonderful thin sliced potatoes.  Be sure to use a guard or a cut resistant glove to keep your finders safe!  I use this one.  

Paprika Potato and Tomato Tarts

Makes 6 servings

1/2 pkg. frozen puff pastry, thawed
1/3 c. Boursin garlic and fine herbs cheese
1/4 lb small gold potatoes, but into very thin round slices
1 1/2 tsp thyme
2 tsp olive oil
1/2 tsp salt
1/4 tsp paprika
6-8 grape tomatoes
1/2 shallot, thinly slice lengthwise
1 egg, lightly beaten

Preheat the oven to 400 degrees.

Dust a service area lightly with flour and unfold the puff pastry.  Cut the pastry into 6 equal rectangles by cutting one horizontally down the middle, and then vertically cutting 1/3 of the way and then 2/3 of the length.  Score each of the rectangles along the edge to make a 1/2" border.  Do not cut completely through the dough.  Transfer the squares to a sheetpan.  Using an offset spatula divide the cheese among the rectangles, spreading with the scored border. 

In a medium bowl toss the potatoes, thyme, oil salt, and paprika together to coat.  Place potatoes over the cheese on the pastry.  Using a serrated knife cut the grape tomatoes into thirds lengthwise.  Arrange over the tomatoes.  Top with shallots.  Use a pastry brush to brush the borders with the egg wash.

Bake until pasty is golden brown and potatoes are tender, 15 - 20 minutes.  Serve immediately.

Spring Fling: Simple Sauteed Zucchini

My Simple Sauteed Zucchini is simple, honest food, bursting with lemon and mint, and done in a flash!

It's time for another installment of my Spring Fling series where I bring you light and fresh recipes that use the abundance of spring produce available now.  There is one caveat to this post...the main ingredient, zucchini, technically is a summer produce.  But that little detail will not stop me from showing off this outstanding side dish plus zucchini is available all year round.

This side dish is the perfect accompaniment to any meat, chicken, or fish, any way you cook it.  This is the GO TO side dish of the season!  Did I mention how simple it is to make?  Well you will be astounded at how easy this dish comes together and in no time you have a side dish that, dare I say, may turn out better than the main dish!

What gives this otherwise bland vegetable amazing flavor, are the enhancers that we add to it.  We start off the saute with some diced onion, the zucchini and some lemon zest.  Once the vegetables are brown and become tender we finish it off with lemon juice and chopped mint.  This lends the dish a bright flavor that is irresistible!  

I have to say that this is my new favorite side dish.  It is seriously good!  The first time I served this was at Easter along side this roasted turkey breast, and this Carrot and Apple Matchstick Salad.  I have made this twice since then, and I'm making it again tonight!  It's really that good.  

The one thing I do love is that you can change out the flavors a little.  Don't like mint? Go for basil instead.  Or use orange in place of the lemon juice and zest.  You can even liven this up some more by adding a mix of zucchini and yellow squash.  That's the beauty of this dish!  Simple clean food bursting with flavor and done in a flash!  That's my kind of dish.

Enjoy!




Simple Sauteed Zucchini

serves 4-6

1 1/2 lbs. zucchini or yellow summer squash, trimmed and sliced 1/4" thick
3 Tbsp olive oil
1 small yellow onion, small dice
1 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp fresh mint, chopped (or basil)

Heat oil in a large skillet over medium heat until hot.  Add onion and cook until almost softened, about 3 minutes.  Turn up heat to medium high and add zucchini and lemon zest.  Cook until golden brown on both sides, about 10 minutes.

Remove skillet from the heat and stir in lemon juice and mint.  Add salt and pepper to taste. Serve.


source:  cook's illustrated cookbook "Vegetables Illustrated"

Orzo with Sweet Potato and Ginger

Adding vegetables to your diet is a great way to keep healthy, and this meatless dish will win you over with it's bold satisfying flavors!

Yum

I have the perfect "Meatless Monday" dish for you.  It's a wonderful vegetarian, and vegan dish that can be a main course or a side dish.  It's filled with vegetables, spices, and a bit of pasta for a treat you won't be able to resist!

I just love orzo.  Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta.  I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up.  The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.

ORZO WITH SWEET POTATO AND GINGER

Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo  — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.

We build the flavor in the skillet in stages and what is left is a treasure to behold!

This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters.

Enjoy!





Orzo with Sweet Potato and Ginger


Serves

4 as a main dish, 6 as a side dish

8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper

Italian flat leaf parsley, chopped

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.

Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.

Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.

Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.

Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.

adapted from: the kitchn

Yum