Cherry Tomato Caprese Salad With Gnocchi (GF) (Edit recipe)

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This Cherry Tomato Caprese Salad 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.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 6

Ingredients

1 pint Tomato, Cherry, about 2 cups)
12 oz Roasted Red Pepper, jar, chopped
1 Garlic, clove, finely grated
4 Tbsp Olive Oil, extra-virgin (divided)
2 Tbsp Red Wine Vinegar
.5 tsp Kosher Salt
1 Black Pepper, freshly ground
17.6 oz Potato Gnocchi, package shelf-stable (gluten-free or regular)
8 oz Mozzarella, small balls
1 cup Basil, Fresh, coarsely chopped), fresh
.25 cup Parsley, (lightly packed, chopped), fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the halved cherry tomatoes into a large bowl. Add the garlic and the red peppers. Mix to combine.
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.
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.
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.

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	300
Fat:	18 g
Carbohydrates:	25 g
Protein:	9 g
Cholesterol:	27 g
Sodium:	994 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.