GNOCCHI PANZANELLA

Swap out stale bread for crispy, pan-fried gnocchi. These sturdy, potato dumplings are bite size, light and perfect to soak up the punchy dressing. I used in season cherry tomatoes from my local market as they are super sweet, however if you can only get shop-bought tomatoes then you can add a sprinkle of sugar to add sweetness. This salad is best on the day of making as the gnocchi will remain crispy. Any longer, the gnocchi will become soft.

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GNOCCHI PANZANELLA

SERVES:4 / MADE IN: 25 minutes /DIFFICULTY: Easy Peasy/veggie or meaty

INGREDIENTS

450g gnocchi

600g mixed cherry tomatoes, halved

125g best quality mozzarella, drained

1 small red onion, peeled and thinly sliced

2 charred red peppers, drained and sliced

4 anchovy fillets, minced, optional

1 tbsp capers, optional

1 tsp dijon mustard

2 tbsp red wine vinegar

6 tbsp olive oil

2 handful of basil leaves

Salt and pepper, to season

METHOD

1. Fill a large saucepan with water, season generously with salt and bring to a gentle boil. Add the gnocchi and allow to cook for 1-2 minutes or until they begin to float. Drain and pat them dry.

2. Drizzle the gnocchi with 1 tbsp of olive oil. Heat a pan to medium-high heat and fry the gnocchi for 2-3 minutes or until both sides are golden brown and crisp. Set aside.

3. Place the cherry tomatoes in a large bowl and season with salt. Add the red peppers, red onion, gnocchi and basil leaves before tearing up the mozzarella into bite size pieces and adding them as well.

4. Mix the remaining olive oil, dijon mustard, anchovies, capers and red wine vinegar together until emulsified. The anchovies and capers are optional however they do make the dressing zing and doesn't overpower the flavour of the dish.

5. Pour the dressing all over the salad and toss well. Crack some black pepper over the top and serve.