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| This is not so much a recipe, but by placing these components together you create a fabulous meal! If you read my blog regularly you know I love my roasted tomatoes, I make them simply by placing foil on a rimmed lined baking sheet then adding shaved garlic and a very generous amount of olive oil, salt and pepper over my sweet cherry, grape or Campari tomatoes, roasting them in a 400-425 degree oven. Â The tin foil holds all that juicy, tomatoey, oily goodness that comes out, for fear any would burn off! Â For added flavor in this dish, capers and olives were tossed into the juice. I always roast my salmon at 450 for 15 minutes, take it out and let it rest. |
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| Have you tried pan seared gnocchi yet? I urge you to try it! I had leftover ricotta gnocchi in my freezer and right from the frozen state you saute it in a pan with melted butter and a drizzle of olive oil, the outside gets golden and crispy and the middle is soft. I learned this technique from watching Chef Jonathan Waxman in a live demo. It was the perfect companion for my salmon along with some sauteed spinach. |
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| Don’t waste the tomatoes! Toss them in fresh green beans with roasted cipollini onions, a delicious side! Buon Appetito! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
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Straight from the package Katie, they’ll cook right in the pan.
If I use the gnocchi from the grocery store that you boil, do I need to boil them at all first or just put them in to saute straight from the package?
I love the pan-seared gnocchi, Marie! I never thought to do that with them straight from the freezer, but they sound wonderful.
I’ll have to try this way of cooking gnocchi: it sounds interesting. Thanks for the tip!
I was just at a restaurant last night and we had a small plate dish of fried gnocchi as an appetizer and it was wonderful with a glass of wine!
I love your tip about pan searing gnocchi, Marie. They will make a tasty side, and no sauce needed!
I am always inspired by your “non” recipes……everything comes together beautifully! xo
It’s the best way to get flavor out of winter tomatoes – just the best. Such a pretty welcoming dish – the green and the red and the pink. Never have pan-seared gnocchi…. yet!
marie – Great tip about those gnocchi. You and I must be on the same wave length. i’ve got a salmon recipen set to hit later this week.
This looks absolutely wonderful!
Yum, those green beans look mighty good!