Gnocchi, tomato, radishes from Greenfeast - Spring, Summer (page 74) by Nigel Slater

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Notes about this recipe

  • CallieMightCook on March 21, 2026

    Made this recipe for dinner this evening. It was fairly easy to make, but I found that frying the gnocchi took rather longer than suggested in the recipe. This wasn't really an issue though, as I'd prepped the salsa ingredients earlier and had just left them in the fridge. As they don't require cooking, just mixing in at the end, it wasn't as though I was trying to juggle lots of things to be ready at the same time. I found this to be very tasty, and then gnocchi had a great texture after frying it. I did feel it needed a little seasoning once I'd served it up. The ingredient amounts in the recipe were generous and plentiful. I would make this again as it was so easy. Although I made it on a Saturday, it would work well as a midweek meal. .

  • Tealismyname on June 12, 2022

    Always love this simple dish! Does not reheat well-- but if you need to...separate the gnochi and fry them again to heat up.

  • lilham on May 31, 2020

    Pan frying the gnocchi makes them crispy on the outside and fluffy on the inside. Absolutely delicious. Everyone commented how much nicer they are compared to boiled gnocchi. I added salt when it’s not asked for in the recipe but otherwise followed it closely. I served it with the aubergine moussaka from Nigella Lawson’s Eat, which is a chickpea and aubergine stew with crumbled feta.

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