Crispy Gnocchi with Halloumi & Tomato
Most gnocchi recipes go straight from the packet to the pan, which produces something crispy on the outside but still dense and doughy within. Cooking the gnocchi first changes that entirely. The pillows soften through before the hot oil crisps the outside, and what you end up with is a texture that the direct-fry method never quite achieves. Add golden halloumi, fresh tomatoes, cucumber, and a handful of herbs, and a bag of shelf-stable gnocchi becomes one of the more colorful vegetarian dinners you can put on the table.
Ingredients
- 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
Calories: 766kcalCarbohydrates: 50gProtein: 31gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 3gSodium: 1759mgFiber: 5gSugar: 5g