Crispy Gnocchi Salad With Preserved Lemon-Tomato Dressing

• servings: 6 servings
• active time: 35 minutes
• total time: 35 minutes

Ingredients

8 ounces ripe heirloom or beefsteak tomatoes (1-2 tomatoes)

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped preserved lemon

2 tablespoons freshly squeezed lemon juice

1 clove garlic, finely grated

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon sugar (optional, if tomatoes aren’t particularly sweet)

3 cups cherry tomatoes (15 ounces), halved

½ small red onion (or ¼ large onion), thinly sliced

3 small, tender celery stalks from the center of the head, leaves attached, thinly sliced diagonally

4-6 pepperoncini, thinly sliced (optional)

¼ cup drained capers

2 tablespoons extra-virgin olive oil, plus more as needed

1 (16- to 18-ounce) package shelf-stable vacuum-packed potato gnocchi

½ cup lightly packed fresh parsley leaves, roughly torn

Directions

Make the dressing: Slice ¼ inch off top of each heirloom tomato and remove tough core. Place a box grater in a large bowl and use large holes to shred cut side of each tomato until flesh has all been grated off skin. Discard skins. Transfer grated tomato to a liquid measuring cup and discard anything over ⅓ cup. Pour grated tomato back into bowl. Add oil, preserved lemon, lemon juice, garlic, salt, pepper and sugar, if using, to grated tomato and stir well to combine. Return dressing to measuring cup.

Make the salad: Add cherry tomatoes, onions, celery, pepperoncini, if using, and capers to reserved bowl. Add 1/3 cup dressing and toss to coat. Reserve remaining dressing.

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add gnocchi, breaking up any clumps. Cook, stirring often and adjusting heat if gnocchi start to brown too fast, until golden brown all over, 8-12 minutes.

Add gnocchi, parsley and remaining dressing to bowl with salad and toss to combine. Transfer to a serving platter or individual plates and serve immediately.