Crispy Gnocchi Panzanella Recipe

• 400g gnocchi
• 250g Isle of Wight mixed cherry tomatoes, halved
• 1 small shallot, finely sliced
• Small handful fresh basil leaves
• 30g Parmesan, shaved
• 2 tbsp Isle of Wight olive oil
• 1 tbsp red wine vinegar
• Salt and freshly ground black pepper

Pan-fry the gnocchi in olive oil until golden and crisp on the outside. 

Meanwhile, halve the tomatoes and toss with finely sliced shallot, a splash of red wine vinegar, olive oil, salt and pepper.

Spoon the warm gnocchi over the dressed tomatoes and finish with fresh basil and shaved parmesan.