Gnocchi Salad

1 Pound of Rustichella potato Gnocchi

Single Varietal Extra Virgin Olive Oil

Traditional Balsamic Vinegar

2 cups Tomatoes

Fresh Basil

1/4 cup Parmigiano Reggiano 

Sea salt

Cook gnocchi according to package, drain and toss with olive oil then refrigerate for 4 hours. Chop tomatoes, grate cheese, and pull apart basil leaves. Toss all ingredients in a large bowl and drizzle vinegar, finish with a dash of sea salt and serve.