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.
