Crispy Gnocchi with Cherry Tomatoes & Marinated Artichoke

My Crispy Gnocchi with Cherry Tomatoes & Marinated Artichokes features gorgeous tomatoes marinated in red wine vinegar, honey glazed Halloumi and crispy, golden air fried gnocchi. It’s such a vibrant dish that when served, it absolutely looks like a celebration of summer!

It’s crispy, it’s crunchy, it’s colourful – and deliciously moreish. And it’s so easy to make that you can be enjoying it in 20 minutes.

With a few substitutions, you can also make a vegan friendly version that’s just as delicious. How’s that for easy entertaining?

This gem was inspired by Hetty McKinnon’s recipe, which you can check out in the New York Times.

The Cherry On Top

Start by slicing your cherry tomatoes in half and putting them into a bowl, then pour over the red wine vinegar. Set aside to marinate, while you prepare the rest of the meal.

The tomatoes will soak up the vinegar – which by some alchemical process makes the tomato flavour more intense. I really like the Filippo Berio brand, and have used both the red wine vinegar and the olive oil in this recipe.

Feeling Gloomy? Try Honey Glazed Halloumi!

Some people think it’s a cheese. I prefer to think of it as a mood enhancer.

Halloumi is a semi-hard, brined cheese that originated in Cyprus. It’s made from a mixture of sheep’s and goat’s milk, and sometimes cow’s milk.

And because of its high melting point, it works really well when grilled, fried or baked.

It has a salty, tangy flavour, a slightly squeaky texture, and when it’s glazed and air-fried with honey, well – that’s where the culinary magic happens, which is how we’ve included it as part of my crispy gnocchi recipe.

Halloumi is a good source of protein, calcium, and phosphorus. And it’s also a good source of vitamin A, vitamin B12, and zinc.

The name “Halloumi” comes from the Arabic word “ḥalūm,” which means “salted.” Halloumi is a protected designation of origin (PDO) cheese, which means that labels carrying the term Halloumi can only be produced in Cyprus. You can store it in the fridge for up to two weeks, in which case you have a lot more self-control than the rest of us, or in the freezer for up to 6 months.

Gnocchi-ing on Heaven’s Door

If you haven’t yet had the pleasure of trying gnocchi (pronounced NYO-kee) you’re in for a treat. Especially air-fryer gnocchi, which has been crisped to perfection. So what is gnocchi? They are small, pillowy dumplings that are a staple of Italian cuisine. They are made from a simple dough of flour, potatoes, and eggs, and are typically served with a light sauce. Sage and burnt butter is a popular sauce option. They are also generally boiled for a soft melt-in-your-mouth texture, but crispy gnocchi is an updated take on a much loved classic.

The origins of gnocchi are somewhat murky, but they are thought to have originated in the Italian region of Emilia-Romagna around the 14th century. The word “gnocchi” comes from the Italian word “gnocco,” meaning “knuckle.” This is likely a reference to the shape of the dumplings, which resemble small knuckles.

Today, gnocchi is enjoyed all over the world and are sometimes referred to as ‘potato angels’ due to their gorgeously light, fluffy texture!

The Perfect Crispy Gnocchi Salad – Here’s How

My secret involves leaving the tomatoes to marinate in the red wine vinegar for a while, but serving the dish as soon as possible after air frying the gnocchi and halloumi. This allows the tomatoes to soak up the vinegar and develop the flavour, and preserves the gorgeous, golden, crispy crunch of the air fried gnocchi and the honey glazed halloumi, as neither keep very well.

So in essence, it’s an interesting and seriously delicious take on a warm pasta salad. It’s also substantial while still being light and refreshing.

Ready?

Let’s get to it.

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Frequently Asked Questions

Can I make this gluten-free?

Gnocchi typically contains gluten, so you would need to source a gluten free alternative.

Can I make this vegan?

Absolutely! You can make it vegan by substituting the honey with maple syrup, substituting the gnocchi with tofu which you can coat in corn flour and air fry, or use a vegan feta equivalent rather than Halloumi.

Can I make this ahead of time?

You can slice and marinate the cherry tomatoes in the red wine vinegar ahead of time, but this dish is best served and enjoyed immediately as the air-fryer gnocchi and honey glazed Halloumi don’t keep well.