Crispy gnocchi Caprese salad
, 35–40 min, Serves 2
Roasted gnocchi tossed with fresh tomatoes, mozzarella, basil and pesto in a warm salad.
| prepPreheat oven to 220°C / 425°F (200°C fan / Gas 7) | |||||
| 400 g gnocchi | Toss gnocchi with oil & oregano, season | Roast 220°C / 425°F, 20–25 min, shake halfway | Cool gnocchi 5–10 min, transfer to bowl | Add mozzarella & basil, season & toss | Divide between plates, drizzle pesto & garnish |
| 1–2 tablespoons olive oil (for roasting) | |||||
| 2–3 teaspoons dried oregano | |||||
| 250 g baby tomatoes, halved | Salt tomatoes, drizzle with oil | ||||
| 1 teaspoon olive oil (for tomatoes) | |||||
| 125 g mozzarella, shredded | |||||
| large handful fresh basil leaves, torn (for salad), plus extra to garnish | |||||
| 1–2 tablespoons pesto (or balsamic glaze if preferred) | |||||
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