Description
Gnocchi Caprese Salad is a delightful and easy-to-make Italian-inspired dish featuring pillowy potato gnocchi, fresh cherry tomatoes, creamy mini mozzarella balls, and fragrant basil leaves. Tossed with extra virgin olive oil and finished with a balsamic glaze, this salad offers a perfect balance of fresh flavors and satisfying textures, ideal for a light lunch or a refreshing summer side.
Ingredients
Scale
Main Ingredients
- 1 lb potato gnocchi
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup mini mozzarella balls (bocconcini), drained
- ½ cup fresh basil leaves, torn
- 2 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually about 2 to 3 minutes, until they float to the top, indicating they are done. Drain the gnocchi and immediately toss with 1 tablespoon of olive oil to prevent sticking. Allow them to cool to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled gnocchi, halved cherry tomatoes, mini mozzarella balls, and torn fresh basil leaves. Make sure all ingredients are evenly distributed.
- Dress the Salad: Drizzle 2 tablespoons of extra virgin olive oil over the mixture. Season with salt and pepper to taste and toss gently to combine all the flavors without breaking the ingredients.
- Add Balsamic Glaze: Just before serving, finish the salad with a generous drizzle of balsamic glaze for a sweet and tangy contrast that enhances the fresh ingredients.
- Serve: Serve the Gnocchi Caprese Salad chilled or at room temperature as a refreshing light meal or side dish.
Notes
- For extra flavor and texture, pan-sear the cooked gnocchi in a little olive oil until golden brown before adding to the salad.
- You can substitute mini mozzarella balls with diced fresh mozzarella if preferred.
- This salad is best served fresh but can be refrigerated in an airtight container for up to 24 hours.
