Caprese Salad comes from Italy where it is both an appetizer and a salad. It is often served before the main course to stimulate the appetite. Known as Insalata Caprese (literally “Salad from Capri”), it consists of fresh tomatoes, fresh mozzarella, and fresh basil doused with a light vinaigrette and some balsamic vinegar. This type of salad is notable for the absence of lettuce and greens.

This version of caprese salad also has one additional ingredient – gnocchi. Adding these pillowy, light potato dumplings to the basic appetizer/salad turns it into a meatless main dish meal full of fresh ingredients and flavor, without a lot of work.

The gnocchi are briefly pan-fried in olive oil then added to a mixture of cherry tomatoes, fresh mozzarella balls, and thinly sliced basil. The red wine vinegar added to the fresh ingredients has a sharp and tangy flavor that perfectly contrasts the creaminess of the Italian cheese. Seasoned simply with salt, pepper, and garlic powder, the dish is then topped with some balsamic glaze, for a sweet and tangy finishing touch.

Gnocchi Caprese Salad can be served warm or cold. To serve it warm, make it just before serving. If serving it cold, the dish can be put together ahead of time and stored in the refrigerator. Reserve the fresh basil and add it just before serving, as it will blacken over time in the fridge.

Gnocchi Caprese Salad

Gnocchi Caprese Salad (adapted from tasteofhome.com)  Total Time Required: 25 minutes, Prep Time: 10 minutes, Cook Time: 15 minutes, Yield: 4 servings

Ingredients:

• 1 pint cherry tomatoes, halved
• 12 ounces small fresh mozzarella cheese balls, halved
• 4 tablespoons olive oil, divided
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup fresh basil leaves, thinly sliced
• 16 ounces potato gnocchi
• balsamic glaze and garlic bread, for serving

Directions:

In a large bowl, combine the cherry tomatoes, mozzarella, 2 tablespoons of the olive oil, vinegar, salt, pepper, garlic powder, and basil. Gently stir to combine then set the mixture aside.

Combine the tomatoes, mozzarella, olive oil, and vinegar with the seasonings, spices, and herbs.

Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet set over medium heat. Add the gnocchi and cook until they are golden brown, about 10-12 minutes, stirring occasionally.

Toast the gnocchi.

Add the gnocchi to the bowl with the tomato mixture and gently toss to combine.

Add the gnocchi to the tomato mixture . . .

. . . then gently stir everything together to combine.

Drizzle some balsamic glaze to serve. Serve warm or at room temperature with some bread. Store the leftover gnocchi caprese salad in an airtight container in the fridge for up to three days.

Serve the gnocchi caprese salad with balsamic glaze and crusty bread.

This light and refreshing meal will be made all Summer long!  ~Linda

Gnocchi Caprese Salad (adapted from tasteofhome.com)  Total Time Required: 25 minutes, Prep Time: 10 minutes, Cook Time: 15 minutes, Yield: 4 servings

Ingredients:

• 1 pint cherry tomatoes, halved
• 12 ounces small fresh mozzarella cheese balls, halved
• 4 tablespoons olive oil, divided
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup fresh basil leaves, thinly sliced
• 16 ounces potato gnocchi
• Balsamic glaze and garlic bread, for serving

Directions:

In a large bowl, combine the cherry tomatoes, mozzarella, 2 tablespoons of the olive oil, vinegar, salt, pepper, garlic powder, and basil. Gently stir to combine then set the mixture aside.

Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet set over medium heat. Add the gnocchi and cook until they are golden brown, about 10-12 minutes, stirring occasionally.

Add the gnocchi to the bowl with the tomato mixture and gently toss to combine. Drizzle some balsamic glaze to serve. Serve warm or at room temperature with some bread. Store the leftover gnocchi caprese salad in an airtight container in the fridge for up to three days.