Marinated Tomato Gnocchi Salad Recipe
Marinated Tomato Gnocchi Salad (Gnocchi alla Crudaiola) is a simple, no-cook Italian summer dish. Juicy tomatoes macerate in olive oil to create a fresh, built-in sauce, then warm gnocchi, creamy mozzarella, Castelvetrano olives, and fresh basil are tossed right in.
Video
Ingredients
- 1 16 oz package potato gnocchi
- 2 cups medley tomatoes halved
- 1 cup fresh mozzarella chopped or pearls
- ½ cup Castelvetrano olives sliced
- Fresh basil leaves
- 2-3 tbsp olive oil
- Salt + black pepper to taste
Instructions
- In a large bowl, combine the tomatoes, olives, olive oil, salt, and black pepper. Let sit for 15–20 minutes so the tomatoes can macerate and release their juices.
- Bring a pot of salted water to a boil and cook the gnocchi according to package directions. Drain and let cool slightly.
- Add the warm gnocchi, mozzarella, and basil to the tomato mixture. Toss gently until everything is coated in the tomato juices and olive oil.
- Serve slightly warm or at room temperature.
Notes
- Don't rush the marinating time. That 15–20 minutes is when the tomatoes release their juices and become the sauce. It's the most important step in the recipe.
- Use the ripest, most in-season tomatoes you can find. The better the tomato, the better the dish.
- Add the gnocchi while still warm so they soak up all those tomato juices as they cool.
- Toss gently, gnocchi are delicate and you want them to stay whole.
- Taste before adding extra salt. The olives and mozzarella are already salty, so the dish usually needs less than you'd expect.
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