Wash and peel the onion. Dice half and slice the other half.
Wash and peel the cucumber, or you can leave the skin on, if you prefer. I peeled half and left the skin on the other half, to add some dimension to the salad, in terms of colour and texture.I cut half into circles, and the other half into semi-circles.
Wash and cut your tomatoes. I cut mine in 4 quarters each, and then cut those in 2 or 3. For the other 2, I cut them in half, and then cut each half into wedges.PS: A tip not to squash your tomatoes is to cut them with the peel facing down.
Once you have done cutting, put the water to boil for the pasta, and salt it generously.
In the meantime, you can transfer the tomatoes, onions, and cucumber to your large bowl. Then season, and set aside.
Your gnocchi should be ready in under 5 minute; as soon as they start floating they are technically ready, but feel free to leave them a couple more minutes, if you like them a little softer. Don't overcook them though, as they will get squashed and broken when you toss them into the salad.
Add the gnocchi to your salad, helping yourself with a pasta ladle.
Drizzle the EVOO and Platinum Balsamic, and mix everything well.
Top with a few leaves of fresh basil.
You can now serve your salad, and enjoy it as is, or with some crackers or bread on the side, or with a protein of your choice. Buon appetito!
Notes
The calories above do not include any additional bread, crackers, or protein.