Warm Skillet Seared Tomato Gnocchi Salad Candy M Recipes
WARM SKILLET SEARED TOMATO GNOCCHI SALAD, CANDY M.
Steps:
- 1. In a large skillet, combine diced tomatoes, tomato paste, wine, chorizo, mushrooms, and peppers. 2. Cook, stirring frequently, until mushrooms are tender and mixture is thickened, about 10 minutes. 3. Meanwhile, cook gnocchi according to package directions. 4. Drain, return to saucepan and cook over medium-high heat until slightly browned, about 3-5 minutes. 5. Add cooked browned gnocchi to tomato mixture, stirring to coat. 6. To serve, arrange spinach on each of 4 serving plates. Place an equal amount of warm gnocchi/tomato mixture in center of each plate. Crumble goat cheese and sprinkle pine nuts over each serving.
WARM CHERRY TOMATO SALAD
Categories Salad Tomato Side Sauté Vegetarian Quick & Easy Basil Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing until slightly tender and heated through, 1 to 2 minutes.
- Toss tomatoes with shredded basil and garnish with basil sprigs.
WARM GNOCCHI SALAD
Make and share this Warm Gnocchi Salad recipe from Food.com.
Provided by currybunny
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook gnocchi in large saucepan of boiling water, uncovered, until they float to the surface and are just tender; drain, cover and keep warm.
- Meanwhile, drain capsicum over small jug; reserve 1/3 cup of the oil. Slice capsicum thinly.
- Combine reserved oil in a screw-top jar with vinegar, garlic and olive oil; shake dressing well.
- Combine capsicum and gnocchi in a large bowl with olives, artichokes, onion, basil and dressing; toss gently to combine and serve topped with nuts.
Nutrition Facts : Calories 189.6, Fat 11.9, SaturatedFat 1.4, Sodium 230.4, Carbohydrate 19.7, Fiber 8, Sugar 5.2, Protein 5.9
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