Let’s just forget the fact that tomatoes aren’t in season and I’ve effectively outed myself as a non farm-to-table type of girl. A locavore I am not. Along with that I’m not going green either when food is involved. Honestly, I will drive to LA to for my favorite donuts, instead of driving up the street to the donut shop I should walk to.
But let’s stay positive and ascribe my behavior to being a foodie. By foodie, I mean the non-discriminating, omnivore kind. You know, the type that can move from a belt-busting plate to a light and healthy dish in a matter of one meal. And don’t say you don’t know anyone like this because you’re currently reading the blog of such a person.
I proudly declare this as a “no reservation” place for food. I kinda have to, or else I’m screwed, because I’ve got nothing in terms of consistency, especially now that I’m punting from sweet to savory every few days. That said, on the heels of yesterday’s Man-Whore Bars, I bring you a light dish that’s perfect for a weeknight meal since it comes together in just about 15 minutes.
And don’t be fooled by its simple appearance. It’s filled with flavor—to break it down: the roasted tomatoes are a sweet backup to the peppery bite of arugula and between that is a drizzle of a citrus champagne vinegar to lend a bright burst to the meal-filling weight of the gnocchi.
Roasted Tomato Gnocchi Salad
Yield: Serves 4-6
- 1 lb. cherry tomato, roasted
- 1 lb. gnocchi
- 5 ounces arugula, washed and dried
- 4 ounces citrus champagne vinegar
- Toss tomatoes in olive oil and roast in the oven at 450 degrees F for about 30-35 minutes or until the tomatoes start to wrinkle. Remove from oven and set aside.
- Mix all ingredients in a bowl. Or layer plate starting with arugula, gnocchi, roasted tomatoes and drizzle citrus champagne wine vinegar on top.