Potato Gnocchi Panzanella Summer Salad

Serving Size: 2-3

Ingredients:

14 oz. Pappardelle's Potato Gnocchi or Pappardelle’s Gluten-Free Vegan Potato Gnocchi
1 loaf bread or gluten-free bread of choice, 3/4” slices
4 oz. container cherry tomatoes, sliced in half lengthwise
2 ears fresh sweet corn, husks and silks removed, kernels removed from cob
1 small red onion, thinly sliced
1 bunch fresh basil, stems removed
1 tbsp. cooking oil
3 tbsp. olive oil
2 tbsp. balsamic vinegar
Sea salt and black pepper to taste

Instructions:

Preheat oven to 375 degrees. Drizzle bread lightly with olive oil on both sides and sprinkle with salt and pepper. Bake the bread for approximately 10 minutes or until golden brown and crispy. Let cool. Using a bread knife cut the bread into ¾" x ¾" cubes. Reserve.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook the gnocchi for 2-3 minutes. Drain. Lay the gnocchi out in a single layer on a sheet pan and place in the refrigerator until ready to use (about 15 minutes). In a medium sauté pan, heat the cooling oil. Add the gnocchi to the hot pan and let them sear until golden brown on all sides, about 5 minutes. Let cool.
In a large mixing bowl, add the bread, gnocchi, tomatoes, corn, red onion, and basil. Toss together until well combined.
In a small mixing bowl, add the balsamic vinegar. Season lightly with salt and pepper. Slowly, while whisking, add the olive oil until the mixture is emulsified. Drizzle over the salad and enjoy!