Roasted Tomato Gnocchi Salad

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.

Roasted Tomato Gnocchi Salad

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.

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Roasted Tomato Gnocchi Salad

Yield: Serves 4-6

Ingredients:

Directions:

  1. 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.
  2. Mix all ingredients in a bowl. Or layer plate starting with arugula, gnocchi, roasted tomatoes and drizzle citrus champagne wine vinegar on top.
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17 Responses to “Roasted Tomato Gnocchi Salad”

  1. #
    1
    Cassie | Bake Your Day — February 12, 2013 @ 1:42 pm

    Gorgeous. Love the simplicity!

    Reply

  2. #
    2
    Amy — February 12, 2013 @ 1:51 pm

    Lovely! Roasted tomatoes (in season or not) are way underrated.

    Reply

  3. #
    3
    Stephanie @ Girl Versus Dough — February 12, 2013 @ 2:06 pm

    I would break my normally seasonal eating habits to eat this salad — it looks just TOO DANG GOOD.

    Reply

  4. #
    4
    Ashley — February 12, 2013 @ 3:27 pm

    Oh my word! The light in these photos! LOVE the 2nd photo you decided to go with (in comparison to the napkin shot). It works perfectly with the text! Constantly impressed by your work.

    Reply

  5. #
    5
    Joanne — February 12, 2013 @ 3:37 pm

    They may not be in season but cherry tomatoes somehow seem to remain yummy year-round. Especially roasted. Loving this!

    Reply

  6. #
    6
    Maria@PinkPatisserie — February 12, 2013 @ 4:37 pm

    As much as I wish I was a farm to table girl, I can’t be either.. berries are just too hard to resist in December. I love how easy and beautiful this looks.

    Reply

  7. #
    7
    Laura (Tutti Dolci) — February 12, 2013 @ 4:45 pm

    Simple is always better! I can never say no to roasted tomatoes in anything.

    Reply

  8. #
    8
    Katrina @ Warm Vanilla Sugar — February 12, 2013 @ 7:01 pm

    This looks unbelievably fabulous! Love this idea!

    Reply

  9. #
    9
    Eileen — February 12, 2013 @ 7:28 pm

    Ooh! This looks like such a deceptively simple lunch–but I know those tomatoes must be packed full of flavor Love it!

    Reply

  10. #
    10
    Brian @ A Thought For Food — February 13, 2013 @ 3:16 am

    There are few things I love more than a quick lunch or an easy weeknight meal. This looks amazing.

    Reply

  11. #
    11
    marla — February 13, 2013 @ 3:27 am

    Love this hearty salad! Lot’s o energy with the gnocchi.

    Reply

  12. #
    12
    Jen @ Savory Simple — February 13, 2013 @ 3:33 am

    You won’t receive any judgement from me! I’ve often stated that I can’t go half the year without berries and apples. As usual, I want to eat everything you make!

    Reply

  13. #
    13
    Allie @ The Nutritional Epiphany — February 13, 2013 @ 7:21 am

    At first I couldn’t tell what the yellow was until I realized those are tomatoes,too! I like following up the (delightful) desserts yesterday with a fresh and lighter recipe!

    Reply

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    14
    Amanda @ The Dormestic Goddess — February 13, 2013 @ 12:46 pm

    Gorgeous photos and you’re not the only one who buys out of season. I can’t go a week without tomatoes. They’re too good. And now I have a new recipe to use them in :)

    Reply

  15. #
    15
    ele — May 11, 2013 @ 1:22 pm

    i will prepare this salad tomorrow, now i’m wondering .boil the gnocchi or pan fry???

    Reply

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