Gnocchi & Fresh Tomato

Actually, this is leftover Potato Gnocchi, served cold the next day with some chopped tomatoes and a few basil leaves. One of the quickest and freshest tasting lunches or suppers - and brilliantly healthy too.


  • Leftover Gnocchi
  • Tomatoes
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Basil (or Marjoram)

For the Potato Gnocchi – follow this Recipe

Or this one

Make plenty to have hot with a sauce, and make sure they are plenty of leftovers for a good lunch or supper the next day… You could quickly re-bake the Gnocchi if you prefer it hot, but cold is surprisingly good (as pictured here)

Chop some Tomatoes (any kind, but juicy and sweet ones)

Get the Gnocchi out of the fridge half an hour or so before you want to eat

Serve it in a bowl, with the Tomatoes on top together with a big drizzle of Olive Oil, a big crunch of Salt & Pepper and some Basil leaves

A quick dash of Balsamic or Lemon Juice is also really good here… Also some chopped and toasted nuts


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