epicurious4.9
Crispy Gnocchi Caprese
The summer salad stalwart gets a makeover.
👥 6 Servings⏱️ Prep & Cook: 20 min👤 Alexis deBoschnek📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Combine 1 large garlic clove, finely grated, one 12-oz. jar roasted red peppers, drained, coarsely chopped, 1 pint cherry tomatoes, halved (about 2 cups), 2 Tbsp. extra-virgin olive oil, 2 Tbsp. sherry vinegar or red wine vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl and generously season with freshly ground black pepper. Toss until red peppers and tomatoes are well coated.
large garlic clove, finely grated1(lightly packed) coarsely chopped basil1 cup12-oz. jar roasted red peppers, drained, coarsely chopped1. (or more) sherry vinegar or red wine vinegar2 Tbsp. (or more) Diamond Crystal or ½ tsp. Morton kosher salt1 tsppint cherry tomatoes, halved (about 2 cups)1. extra-virgin olive oil, divided4 TbspFreshly ground black pepper
2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook gnocchi, stirring occasionally, until golden brown all over, 8–⏱️ 10 minutes.
. extra-virgin olive oil, divided4 Tbsp. (or more) sherry vinegar or red wine vinegar2 Tbsp. (or more) Diamond Crystal or ½ tsp. Morton kosher salt1 tsp(lightly packed) coarsely chopped basil1 cup
3
Add gnocchi to bowl with red pepper mixture along with 8 oz. fresh mozzarella, torn, 1 cup (lightly packed) coarsely chopped basil, and ¼ cup (lightly packed) coarsely chopped parsley and stir gently to combine. Taste and add more vinegar and/or season with more salt if needed. Spoon onto a platter to serve.
. (or more) sherry vinegar or red wine vinegar2 Tbsp. (or more) Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. fresh mozzarella, torn8 oz(lightly packed) coarsely chopped basil1 cup
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