Fresh Tomato and Roasted Red Pepper Gnocchi Salad

Susan Ritts, creator of Putting on the Ritts and Crazy Good Dressing, makes a Fresh Tomato and Roasted Red Pepper Gnocchi Salad.

>> TCL, STAY COOL SUMMER IS PRESENTED BY MALL OF AMERICA THIS SUMMER. WHETHER IT’S SHOPPING, DINING OR HAVING FUN, IT’S YOUR SUMMER YOUR WAY AT MOA . >> IT’S BEEN A VERY LAZY DAY HERE ON TWIN CITIES. LIVE AND I’M QUITE CERTAIN THAT COOKING UP DINNER IS NOT ON YOUR RADAR RADAR. FEAR NOT. WE HAVE A RECIPE THAT TAKES VERY LITTLE EFFORT BUT PACKS A PUNCH OF FLAVOR. IT’S TIME TO SMELL IT, TO STAND UP WHEN WE’VE BEEN SITTING IN THOSE LAZY BOYS, I KNOW I GOT TO GET THE B BLOOD FW GOING AGAIN, I DON’T KNOW. >> SO, SUSAN RITZ, BEAR WITH US , OKAY? THE FOUNDER OF PUTTING ON THE RITZ IS HERE WITH THE SUMMER SALAD. THAT’S SUBSTANTIAL AND ROBUST ENOUGH TO CALL IT AN ACTUAL MEAL. >> HE SAYS. ROBOTS ROBUST. >> I SAY, HOW ARE YOU? AND IT IS. >> I’M GREAT. >> HOW ARE YOU GUYS? REALLY, REALLY GOOD. SO THIS IS MINIMAL COOKING AND IT’S KIND OF PUTTING IT ALL TOGETHER. YES. BUT ALL THE FLAVORS OF SUMMER, EVERYTHING OF SUMMER. >> AND YOU CAN SWITCH A LOT OF THINGS OUT, WHICH MOST OF MY RECIPES, UNLESS YOU’RE BAKING, YOU CAN SUBSTITUTE SOME STUFF LIKE YOU KNOW, THAT YOU LIKE BETTER. >> SURE. THAT SOUNDS GOOD. OKAY, SO WHAT’S THE CONCEPT? >> OKAY, SO IT’S A USE ALL THINGS THAT ARE, UM, RIPE RIGHT NOW AND THAT LOOK AMAZING. OF COURSE IT’S NOT TOMATOES, SO I HAD TO BUY THOSE. BUT I KNOW YOU GUYS ARE HAVING TROUBLES WITH THE TOMATOES, AND MY TOMATOES ARE NOT LOOKING GOOD AND I’M UPSET ABOUT IT. >> THEY ARE. THERE’S TONS OF GREEN ONES. YES, BUT THEY’RE NOT RIPENING. NO >> AND THESE. I SHOULDN’T EVEN HAVE BROUGHT THEM. THEY DON’T LOOK VERY GOOD. >> IT KIND OF MAKES ME FEEL BETTER ABOUT MY SITUATION, THOUGH. >> YOU KNOW, WITH THEM THEY’RE JUST NO GOOD. >> I GET IT. >> I WOULD NOT BUY THOSE. >> YEAH, REALLY, I WOULDN’T EITHER, I KNOW. OKAY SO, SO. BUT YOU BOUGHT A BUNCH OF CHERRY CHERRY TOMATOES. >> YES. AND I HAVE THOSE GROWING, BUT THEY’RE NOT READY YET EITHER. >> YEAH. OKAY. SO AND I LOVE TOMATOES. >> SO OBVIOUSLY SOME ARE GREAT RIGHT. SO WE’RE GOING TO PUT THIS TOGETHER AND YOU GUYS CAN START DUMPING OKAY. >> DO YOU WANT THE TOMATOES IN HERE. ALL OF THEM IN THERE. OH I LOVE THESE. AND I LOVE ROASTED RED PEPPERS. >> ME TOO OKAY. >> AND THOSE ARE JUST FROM A JAR RIGHT. >> SO EASY I JUST BOUGHT THEM AND I BOUGHT THEM ALREADY SLICED . >> OH WELL YEAH. EVEN MORE. YEAH IT’S A LAZY SHOW. THAT’S WHAT WE’RE DOING RIGHT. YEAH. >> THAT’S RIGHT. AND IT FITS RIGHT IN DOESN’T IT. AND THEN YOU CAN USE ONE OF THESE TO, TO START MIXING WHATEVER OKAY. OKAY. >> WHAT ELSE GOES IN. >> AND THE BASIL WHICH IS FROM THE GARDEN. >> YEAH OKAY. THIS ONE. >> YES. OKAY. AND WE WERE TALKING TO MY BASIL IS CRAZY GANG BUSTERS. YES I COULD THIS IS ABOUT 1/100 OF WHAT I HAVE GROWN. >> YES. >> SO MUCH IS THAT CRAZY? YEAH. >> OKAY, SO MIX THAT UP. YEP. >> AND THAT. >> NOW, I NEVER USED TO BE A PARSLEY FAN. AND I’VE SORT OF GOTTEN INTO PARSLEY. >> LIKE THE CURLY KIND. YEAH, YEAH, YEAH. >> WHY IS IT. WHAT DO YOU. WHAT’S CHANGED. >> ALWAYS THOUGHT OF IT AS A AS A GARNISH. >> YEAH. >> MY GRANDPA USED TO EAT THE GARNISH. EVERY TIME WE WOULD BE OUT AT A RESTAURANT HE WOULD EAT IT. AND I THOUGHT MY, MY DAD WOULD ALWAYS SAY THAT. AND I THOUGHT THAT WAS KIND OF WEIRD. WHOA. >> I KNOW IT HAS A GOOD TASTE, RIGHT? >> IT’S LIKE. IT’S ALMOST LIKE A ALMOST LIKE A PEPPERMINT Y OR SOMETHING. LIKE THERE’S LIKE A LITTLE BIT OF A SPICE IN THERE. >> YEAH. >> UH HUH. >> SO THIS IS JUST REGULAR PURSLANE. YEAH >> SO, JAY, MY HUSBAND REALLY LIKES THE CURLY PARSLEY IN TABULAE AND IN. SO HE LIKES IT, LIKE IN THAT KIND OF STUFF. OKAY. >> AND THAT MAKES SENSE, TOO. YEAH. >> AND THEN, OF COURSE, THE COLORS ARE RIGHT. BEAUTIFUL. >> SO PRETTY. BUT YOU COULD USE FLAT LEAF PARSLEY IF YOU HAVE. >> YEAH. YOU CAN USE ANYTHING YOU WANT. GOT IT. AND THERE’S ALSO THE ITALIAN PARSLEY. YOU COULD USE THAT TOO. OKAY. UM AND THEN THESE EVEN EASIER NOW THE STUFF I WAS USING ORIGINALLY YOU HAD TO RIP UP. NOW YOU CAN BUY IT JUST IN THESE TINY Y LITTLE BALLS. >> TINY LITTLE MOZZARELLAS. >> I LOVE WHEN MOZZARELLA WHEN MOZZARELLA IS IN SEASON. IT’S MY FAVORITE SEASON. I DON’T KNOW WHERE THOSE LITTLE MOZZARELLA BALLS GROW AND I ALWAYS ADD EXTRA. >> SO WHAT’S IN MY RECIPE? YOU CAN ADD EXTRA IF YOU WANT MORE, YOU KNOW, OR WHATEVER. OKAY, MIX ALL THAT UP AND THEN NOW THIS IS JUST SOMETHING I’VE JUST COMBINED SALT, PEPPER AND SOME, UM, GARLIC AND SOME, UH, SO THAT’S YOUR GARLIC BLEND? YEAH, I JUST USE THAT. >> SHOULD I JUST SPRINKLE JUST SPRINKLE THAT ON THERE. >> OKAY. AND THEN IN HERE ARE THESE LITTLE MINI GNOCCHI IS GREAT. >> THIS IS THE PART I HAVE NEVER MET A POTATO I D DIDN’T LOVE. SO AND I LOVE THESE GNOCCHI. AND THESE ARE, BY THE WAY, IN THE, UM, SHELF STABLE. OKAY YEAH. SO WHERE THE PASTA IS. BECAUSE DON’T BUY YOU CAN’T BUY THESE REFRIGERATED AND YOU REALLY DON’T WANT TO. SO WHAT I DO IS AND YOU CAN JUST USE OLIVE OIL, I THREW A LITTLE BIT OF MY CGD IN HERE. >> OKAY. I’M GOING TO HOLD THIS FOR YOU OKAY. SO THEY’RE GOING TO DITCH THAT OTHER MICROPHONE. YEP. >> YEP OKAY OKAY. >> AND THEN YOU JUST HEAT THAT UP THROW ALL THE NOKIA IN AND YOU DON’T EVEN HAVE TO STIR IT EVERY 3 OR 4 MINUTES. BROWN IT UP. IT TAKES ABOUT TEN MINUTES. >> THIS IS HOW I LIKE THE GNOCCHI BECAUSE I DON’T LIKE IT WHEN IT’S JUST PUT DIRECTLY INTO SOMETHING. IT’S MUSH. YOU GOT TO KIND OF GET A LITTLE BIT OF CRISP ON IT, DON’T YOU THINK? >> THE TEXTURE OF THIS. >> ME TOO. >> AND IT JUST LOOKS GOOD TOO. YES, I THINK IT LOOKS MORE COMPLETE WHEN IT HAS THAT LITTLE CRUST ON THERE. OH SO YOU’RE KIND OF MIXING. >> YOU’RE DOING LIKE A HOT, COLD KIND OF A THING. YEAH. THIS IS GOING TO BE WARM. >> GENERALLY YOU DO COOL THIS DOWN OKAY. DON’T REALLY HAVE TIME TO DO THAT. SO WE’LL JUST BECAUSE YOU PROBABLY DON’T WANT TO LIKE MELT THE MOZZARELLA IF YOU PUT IT IN THERE I DON’T KNOW MIGHT BE KIND OF GOOD. >> MAYBE MAYBE IT’S GONNA BE A DELICIOUS THING. AND IT MIGHT KIND OF LIKE WILT SOME THINGS IN THERE. I THINK THAT’S GOING TO BE GOOD. ALL RIGHT. >> WELL I’M GOING TO TRY TO DO A DOUBLE STIR. I’M GONNA TRY TO LIKE, MAYBE FLUFF IT UP A LITTLE BIT. >> THAT’S DEFINITELY DO THAT. AND THEN WHAT I ALWAYS DO IS DRESS IT WITH THIS. YOU CAN DRESS IT WITH YOUR FAVORITE ITALIAN DRESSING. JUST SOME OLIVE OIL. OR IF YOU WANT TO GO A LITTLE CRAZY AND PUT, UM, A, A CAESAR SALAD DRESSING ON. I MEAN , KIND OF ANYTHING YOU WANT. >> OH, BOY. BUT YOUR CGD, THE CRAZY GOOD DRESSING YOU CAN USE TOO, AND YOU KIND OF POUR THAT OVER. >> YEAH, POUR THAT OVER. AND JUST MIX IT UP. THIS LOOKS FANTASTIC. >> YEAH. I MEAN, THIS DISPLAYS REALLY WELL AND THIS CAN STAY OUT ALL DAY. >> NO WORRIES. IN THE SUSUMMERTE . UM, YOU KNOW, I DO REFRIGERATED AT NIGHT, BUT IT CAN STAY OUT ALL DAY LONG. OH MY GOSH. >> SO DO YOU WANT TO HOLD IT? YEAH. OKAY. >> ALL RIGHT. YEAH >> THANK YOU. >> IT’S FEEDING TIME FOR US. >> TIME? YEAH. GET AFTER IT I LOVE THIS. THIS IS KIND OF JUST A FUN TWIST ON A CLASSIC. >> YES. AND THEN IF YOU WANT TO MAKE THE MEAL A LITTLE MORE SUBSTANTIAL, SOMETIMES I PAN SEAR SHRIMP AND JUST THROW THAT IN THERE, TOO, WHICH IS ALWAYS REALLY GOOD. >> OH, GOSH. YEAH. VERY FLAVORFUL. >> EVERYTHING ABOUT THIS IS LIKE, EVERYTHING I LOVE. >> YEAH, I KNOW, BUT STILL HAS SOME HEARTY NESS. YES, BECAUSE OF THAT GNOCCHI, WHICH I THINK IS REALLY NICE. OH GOSH, SUSAN, THIS IS FUN. . THIS IS A GOOD COMBO AND EASY EASY EASY EASY BREEZY. YEP >> YOU NAILED IT. ALL RIGHT. THANK YOU. YOU GOT THE ASSIGNMENT AND WE GIVE YOU AN A PLUS. >> ALL RIGHT. WE POSTED THIS RECIPE ON OUR WEBSITE TWIN CITIES LIVE.COM. >> ALL RIGHT. WE’LL BE BACK AFTER THIS. BUT FIRST WE’RE GOING TO TAKE A LOOK AT THE WEATHER ON THE WAY. IT’S SPONSORED BY APOLLO HEATING AIR AND PLUMBING. ONE MORE. >> GO BACK FOR MORE. AS WE LOOK OUTSIDE. >> IT’S HOT SO FAR THIS EVENING HERE. THOSE TEMPERATURES ARE. IT’S NOT WORKING. >> HOLD ON. >> YEAH. APOLLO, WE HAVE A PROBLEM. >> YES. HE’S VERY, VERY HOT. OH CAN’T TAKE IT ANYMORE. >> CRISCO, WHAT ARE YOU DOING? >> YOU JUST HAD APOLLO COME AND DO AN AC TUNE UP, VISIT US AT CALL APOLLO.COM. >> THAT’S CALL..