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
Ingredients
- 1 lb. cherry tomato, roasted
- 1 lb. gnocchi
- 5 ounces arugula, washed and dried
- 4 ounces citrus champagne vinegar
Instructions
- 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.
Gorgeous. Love the simplicity!
Lovely! Roasted tomatoes (in season or not) are way underrated.
I would break my normally seasonal eating habits to eat this salad — it looks just TOO DANG GOOD.
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.
They may not be in season but cherry tomatoes somehow seem to remain yummy year-round. Especially roasted. Loving this!
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.
Simple is always better! I can never say no to roasted tomatoes in anything.
This looks unbelievably fabulous! Love this idea!
Ooh! This looks like such a deceptively simple lunch–but I know those tomatoes must be packed full of flavor Love it!
Love this hearty salad! Lot’s o energy with the gnocchi.
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!
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!
There are few things I love more than a quick lunch or an easy weeknight meal. This looks amazing.
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 🙂
i will prepare this salad tomorrow, now i’m wondering .boil the gnocchi or pan fry???