This Cherry Tomato Caprese Salad With Gnocchi is a fresh twist on the classic you know and love. Cherry tomatoes, roasted red peppers, and crispy pan-fried gnocchi are tossed with mozzarella, parsley, and basil for a light Mediterranean salad. It's the perfect gluten-free caprese pasta salad to serve cold or at room temperature for picnics, potlucks, or an easy summer side dish.
This salad is just as refreshing as a cold caprese salad with tomatoes, but with the added texture of pan-fried gnocchi. If you're craving more caprese-inspired dishes, try my Easy Burrata Caprese or Nectarine Salad with Mozzarella.
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For those who can't get enough of pasta salads, this recipe is a fun twist on the traditional. It's gluten-free, full of Mediterranean ingredients, and perfect for entertaining.
Think of it as a gnocchi pasta salad that doubles as a side dish or vegetarian main. If you're looking for more ideas, my Gluten-Free Pasta Salad, creamy Feta Tomato Pasta, and Tortellini Pesto Pasta are all fresh options that work for weeknights, potlucks, or summer gatherings.
Why You'll Love This Recipe
- Fresh and colorful - with cherry tomatoes, basil, and mozzarella.
- Gluten-free friendly - made with crispy pan-fried gluten-free gnocchi for a twist on the classic caprese pasta salad.
- Served cold or room temp - you can make the gnocchi ahead and add it to the salad, making it a make-ahead salad for picnics, potlucks, or holiday tables.
- Mediterranean flavors - roasted red peppers, olive oil, and red wine vinegar bring a light and zesty edge.
- Versatile to serve - enjoy it as a vegetarian main or as a side dish that pairs with almost anything.
Ingredients
You will need the following ingredients to make this chopped caprese salad:
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Ingredient Notes
- Gnocchi - I chose to make this with gluten-free potato gnocchi but it works just as well with regular gnocchi. You will want to eat this the day you make it so the gnocchi stays pillowy soft. Gnocchi will harden up the following day if you make this ahead. I chose to pan-fry the gnocchi instead of the traditional "boil" method. This added some crunch or crustiness to the pasta, which in turn added some interest to the salad.
- Mozzarella - I am using small mozzarella balls. When recipe testing this salad I tried using torn or cut fresh mozzarella, which worked fine. I felt the mozzarella balls were just an easy substitute that didn't make a difference in taste.
- Roasted red peppers - While this ingredient isn't traditional in a caprese, I added them because I was trying to add some depth. The smokiness of the peppers works well in this salad and still keeps the Mediterranean flair.
See the recipe card for quantities.
Variations
- Add-ins - kalamata olives, sun-dried tomatoes, or arugula are all delicious add-ins as well as pistachio's for a crunchiness.
- Cheese swap - burrata, feta, or even shaved Parmesan for the mozzarella.
How To Make Cherry Tomato Caprese: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a large bowl, combine the tomatoes, red peppers, and garlic. Add the red wine vinegar, two tablespoons of olive oil, salt, and pepper.
Step 2: Add the remaining two tablespoons of oil to a skillet over medium-high . Add the gnocchi and pan-fry until crisp and golden.
Step 3: Add the gnocchi to the tomato mixture.
Step 4: Add the mozzarella, parsley, and fresh basil. Stir to combine. Adjust the seasonings if necessary.
Confidence Tip
You can make the gnocchi ahead and add them to the finished salad when you are ready to eat.
Serving Suggestions:
- Pair this salad with Za'atar Chicken Thighs, Middle Eastern Chicken, Mediterranean Salmon, or other mains.
- Serve alongside other summer salads like Chickpea Orzo Salad, Italian White Bean Salad, or Greek Green Beans.
- This salad works as both a side and a vegetarian main dish.
Frequently Asked Questions
No. I do recommend pan-frying the gnocchi. The gnocchi come out crisp but tender and stand up well to the salad dressing.
Yes. Just make sure to thaw the gnocchi a bit before adding them to the hot pan with oil.
Absolutely. Skip the cheese. It will still be delicious.
Other Delicious Tomato Recipes
Let me know your thoughts on Cherry Tomato Caprese Salad by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Cherry Tomato Caprese Salad With Gnocchi (GF)
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Equipment
- 1 Skillet
Ingredients
- 1 pint cherry tomatoes halved, about 2 cups
- 12 ounce jar roasted red peppers chopped
- 1 garlic clove finely grated
- 4 tablespoons extra-virgin olive oil divided
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- freshly ground black pepper
- 17.6 ounce package shelf-stable potato gnocchi gluten-free or regular
- 8 ounces small mozzarella balls
- 1 cup fresh basil lightly packed, coarsely chopped
- ¼ cup fresh parsley lightly packed, chopped
Instructions
- Place the halved cherry tomatoes into a large bowl. Add the garlic and the red peppers. Mix to combine.1 pint cherry tomatoes, 12 ounce jar roasted red peppers, 1 garlic clove
- Add 2 tablespoons of the extra-virgin olive oil along with the red wine vinegar to the tomatoes. Sprinkle with the kosher salt and ground pepper. Mix to combine.4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, freshly ground black pepper
- Heat 2 tablespoons of extra-virgin olive oil in a skillet on the stove over medium-high heat.
- Add the gnocchi and pan fry until crisp and starting to turn golden. About 8-10 minutes. Add extra olive oil if needed to turn the gnocchi golden.17.6 ounce package shelf-stable potato gnocchi
- Add the gnocchi to the tomato mixture.
- Add the mozzarella, basil, and parsley to the salad. Mix to combine. Adjust the seasoning if needed. See note below.8 ounces small mozzarella balls, 1 cup fresh basil, ¼ cup fresh parsley
Gwen Wolken says
An easy side dish!