The tomatoes and cucumber go into the bowl first with a splash of red wine vinegar, which gives them a moment to absorb the acidity while the gnocchi and halloumi are cooking. The halloumi is fried until golden in the same pan that finishes the gnocchi. Both come off the heat warm, slightly salty, and crisp at the edges. Added directly onto the vegetables, as well as three fresh herbs and the whole dish comes together in the bowl rather than on the stove.
Parsley, basil, and mint together give this dish an herbal freshness that a single herb cannot match on its own. It works as a warm main course or as a salad eaten at room temperature. The structure holds either way, which makes it as practical as it is good-looking. Two portions, one skillet, and a recipe that gives shelf-stable gnocchi considerably more credit than it usually gets.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Potato gnocchi – I used the shelf-stable version as that’s so convenient.
- Halloumi
- Cherry tomatoes – or grape tomatoes. Larger tomatoes will also do, but have to be cut more.
- Cucumber
- Red wine vinegar
- Fresh parsley
- Fresh mint
- Fresh basil
How to Make Crispy Gnocchi with Halloumi & Tomato
Step 1 – Cook the gnocchi according to directions on the packaging. Drain and allow to air dry a little.
Step 2 – Cut halloumi in 1/2-inch pieces and pat dry. Heat some olive oil in a skillet and cook the halloumi until golden-brown on all sides. Remove from skillet.
Step 3 – Add some olive oil to the skillet and add the gnocchi. Cook until they are crispy and golden all over, tossing frequently.
Step 4 – Wash and peel the cucumber. You can peel the cucumber entirely or peel alternating strips of the skin. I like the latter as that is an visually attractive. Cut the tomatoes in half. Add the red wine vinegar, season with salt & pepper and gently toss.
Step 5 – Add the halloumi and gnocchi to the vegetables, and drizzle with a little bit of olive oil.
Step 6 – Top the bowl with finely chopped basil, parsley and mint. Taste and season with salt & pepper if needed.
Mix well and divide this colorful dish over two bowls or plates.
This one pan dish is a super easy vegetarian main dish or salad.
Other Halloumi Dishes to Try
- Halloumi & Cucumber Kebabs with Peanut Sauce
- Avocado Chicken Salad for Two
- Creamy Grits with Halloumi and Tomatoes
Crispy Gnocchi with Halloumi & Tomato
Pin Recipe FacebookIngredients
- 8 ounces potato gnocchi, shelf-stable
- 3 tablespoons olive oil
- 8 ounces Halloumi cheese
- 8 ounces grape tomatoes
- 5 ounce English cucumber
- 1/2 tablespoon red wine vinegar
- 1/4 cup basil, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup mint, finely chopped
- salt & pepper
Instructions
- Cook the gnocchi according to directions on the packaging. This takes about 3-5 minutes. Drain. (NOTE 1)
- At the same time, cut halloumi in 1/2-inch pieces and pat dry. Heat 1 tablespoon of olive oil in a skillet and cook the halloumi until golden-brown on all sides. This takes about This takes about 3-5 minutes. Remove from skillet.
- Heat another tablespoon of olive oil to the skillet and add the gnocchi. Cook until they are crispy and golden all over, tossing frequently.
- Wash and peel the cucumber. Cut the cucumber in (NOTE 2)
- Cut the grape tomatoes in half and mix with the
- Add the red wine vinegar, season with salt & pepper and gently toss.
- Add the halloumi and gnocchi to the vegetables, and drizzle with a little bit of olive oil.
- Top the bowl with finely chopped basil, parsley and mint. Taste and season with salt & pepper if needed.
- Toss one more time and divide this colorful dish over two bowls or plates.
Notes
- You don’t necessarily have to cook the gnocchi, you can fry them straight out of the package. The cooking in water allows the gnocchi to soak up some of the water, making them softer.
- You can peel the cucumber entirely or peel alternating strips off the skin. I like the latter as that is an visually attractive.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.