🌐 Original ▾
More ▾
Crispy Gnocchi Caprese
By Alexis deBoschnek · bonappetit.com
6 servings
20 min
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 | ||
| 1 cup / 20 g (lightly packed) coarsely chopped basil | ||
| ¼ cup / 10 g (lightly packed) coarsely chopped parsley |
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
🛒 Shopping list12 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free