Description
This refreshing Gnocchi Caprese Salad combines tender potato gnocchi, juicy cherry tomatoes, and creamy fresh mozzarella with fragrant basil and a tangy balsamic glaze. Perfect as a light lunch or a flavorful side dish, this Italian-inspired salad is easy to prepare and can be served chilled or at room temperature.
Ingredients
Scale
Salad Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 1 tablespoon olive oil
- 1½ cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved if large
- ¼ cup fresh basil leaves, torn
- 2 tablespoons balsamic glaze
- Salt and black 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 until they float to the surface, about 2–3 minutes. Drain and rinse briefly under cold water to stop cooking.
- Prevent Sticking: Toss the cooked gnocchi with 1 tablespoon of olive oil to keep them from sticking together.
- Combine Ingredients: In a large bowl, add the cooled gnocchi, halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves. Drizzle with 2 tablespoons of balsamic glaze.
- Toss Salad: Gently toss all ingredients together until well combined and evenly coated with the glaze.
- Season and Serve: Season the salad with salt and black pepper to taste. Serve chilled or at room temperature for best flavor.
Notes
- For extra flavor and a crispy texture, pan-sear the cooked gnocchi in olive oil until golden before assembling the salad.
- You can add avocado or arugula to the salad for variation and additional freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Italian
