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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. The tin foil holds all that juicy, tomatoey, oily goodness that comes out, for fear any would burn off! 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!