Crispy Gnocchi Caprese
20 min6 servings
Crispy pan-fried gnocchi tossed with a fresh tomato and roasted red pepper salad, mozzarella, and basil.
| 1 large garlic clove, finely grated | Combine garlic, peppers, tomatoes, oil & vinegar | Toss gnocchi with salad, mozzarella & herbs |
| 1 12-oz. / 340 g jar roasted red peppers, drained, coarsely chopped | ||
| 1 pint / 475 ml cherry tomatoes, halved (about 2 cups) | ||
| 2 Tbsp. extra-virgin olive oil (for the salad) | ||
| 2 Tbsp. sherry vinegar or red wine vinegar | ||
| 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt | Season with salt & pepper | |
| Freshly ground black pepper | ||
| 2 Tbsp. extra-virgin olive oil (for cooking gnocchi) | Pan-fry gnocchi in oil, 8–10 min | |
| 1 17.6-oz. / 500 g package shelf-stable potato gnocchi | ||
| 8 oz. / 225 g fresh mozzarella, torn | ||
| 20 g (lightly packed) coarsely chopped basil | ||
| 10 g (lightly packed) coarsely chopped parsley |
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