Caprese Salad With Cherry Tomatoes and Crispy Gnocchi
This Caprese Salad With Cherry Tomatoes combines crispy pan-fried gnocchi, sweet cherry tomatoes, roasted red peppers, mozzarella, and fresh basil in a light Mediterranean dressing. Naturally gluten-free and perfect served cold or at room temperature, it’s a fresh twist on a classic caprese that works for picnics, potlucks, or an easy summer side dish.
Servings: 6 servings
Calories: 340kcal
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
Notes
I found that I needed to add a bit more olive oil to the gnocchi as it was cooking on the stove. Don't hesitate to do this. You don't want the gnocchi to burn, only to turn golden.
Store in an airtight container in the refrigerator for up to two days. You may find that the gnocchi turns a bit hard after storage so I prefer to eat this salad the day I make it.
If you need to adjust the taste after you make this salad, you can either add a bit more salt or red wine vinegar. I will sometimes add a splash of lemon juice, depending on how I want this to taste.
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 35g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 1290mg | Potassium: 284mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1102IU | Vitamin C: 49mg | Calcium: 195mg | Iron: 4mg
