Why You’ll Love Crispy gnocchi Caprese salad Recipe
This recipe transforms store-bought gnocchi into something unexpectedly crispy and addictive. The contrast between crunchy gnocchi, soft mozzarella, and juicy tomatoes makes every bite interesting. It’s quick to prepare, requires minimal ingredients, and feels both comforting and fresh at the same time. Plus, it’s flexible enough to serve as a main or side dish depending on your mood.
Ingredients
400g/14oz gnocchi
1–2 tbsp olive oil, plus 1 teaspoon for drizzling
2–3 tsp dried oregano
250g/9oz baby tomatoes, cut in half
125g/4½oz mozzarella, shredded
large handful fresh basil leaves, torn, plus extra to garnish
1–2 tbsp pesto (or balsamic glaze if preferred)
salt and freshly ground black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 220C/200C Fan/Gas 7.
- Add the gnocchi straight from the packet to a large baking tray. Toss in 1–2 tablespoons olive oil and the oregano. Season generously with salt and pepper. Roast for 20–25 minutes, shaking halfway through, until golden and crisp.
- Meanwhile, put the tomatoes in a large bowl. Sprinkle with salt and drizzle with a teaspoon of oil to help draw out the lovely tomato juices.
- Once the gnocchi is crisp, leave to cool for 5–10 minutes and then transfer to the bowl with the tomatoes.
- Add the mozzarella and basil leaves. Season with salt and pepper and carefully toss everything together.
- Divide between two plates and drizzle each salad with the pesto. Mix the pesto with a small splash of water to make it more of a drizzling consistency, if preferred. Garnish with the basil and some black pepper and serve.
Servings and timing
Servings: 2
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 1 hour
Variations
You can easily customize this salad depending on what you have available. Try using cherry tomatoes in different colors for extra visual appeal and sweetness. Swap mozzarella for burrata for a richer, creamier texture. If you want more protein, add grilled chicken or crispy chickpeas. For extra flavor, sprinkle in chili flakes or add roasted garlic with the gnocchi. You can also replace pesto with a balsamic glaze for a tangier finish.
Storage/Reheating
This dish is best enjoyed fresh while the gnocchi is still crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The gnocchi will soften over time but will still taste good. To reheat, place it in an oven or air fryer at 180C for a few minutes to help restore some crispness. Avoid microwaving as it will make the gnocchi soggy.
FAQs
Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi works well. Just roast it directly from frozen and adjust cooking time slightly if needed.
Do I need to boil the gnocchi first?
No, this recipe cooks the gnocchi directly in the oven, which helps it become crispy on the outside.
What type of gnocchi works best?
Shelf-stable potato gnocchi is ideal, but fresh gnocchi also works if handled gently.
Can I make this recipe ahead of time?
You can prepare the components ahead, but it’s best to combine everything just before serving to keep textures fresh.
What can I use instead of pesto?
Balsamic glaze is a great alternative, or you can use a simple olive oil and lemon dressing.
How do I keep the gnocchi crispy?
Serve immediately after roasting and avoid covering it, which traps steam and softens it.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or chickpeas all pair well with the flavors.
Is this recipe served hot or cold?
It’s best served warm, just after the gnocchi is roasted and slightly cooled.
Can I use cherry tomatoes instead of baby tomatoes?
Yes, cherry tomatoes are a perfect substitute and often sweeter.
What herbs can I use besides basil?
You can try parsley or arugula, though basil gives the most classic Caprese flavor.
Conclusion
This crispy gnocchi Caprese salad is a simple way to elevate everyday ingredients into something vibrant and satisfying. With its mix of crunchy gnocchi, fresh tomatoes, creamy cheese, and fragrant herbs, it delivers both comfort and freshness in every bite. Perfect for quick meals or casual entertaining, it’s a recipe you’ll likely return to often.
Crispy gnocchi Caprese salad
Crispy roasted gnocchi tossed with juicy tomatoes, creamy mozzarella, and fresh basil, finished with pesto for a warm twist on a classic Caprese salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 1 hr
- Yield: 2 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 400g/14oz gnocchi
- 1–2 tbsp olive oil, plus 1 teaspoon for drizzling
- 2–3 tsp dried oregano
- 250g/9oz baby tomatoes, cut in half
- 125g/4½oz mozzarella, shredded
- large handful fresh basil leaves, torn, plus extra to garnish
- 1–2 tbsp pesto (or balsamic glaze if preferred)
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 220C/200C Fan/Gas 7.
- Spread the gnocchi on a large baking tray and toss with 1–2 tablespoons olive oil and dried oregano. Season well with salt and pepper, then roast for 20–25 minutes, shaking halfway through, until golden and crisp.
- While the gnocchi roasts, place the halved tomatoes in a large bowl. Season with salt and drizzle with 1 teaspoon of olive oil to help release their juices.
- Once the gnocchi is crisp, allow it to cool for 5–10 minutes before adding it to the bowl with the tomatoes.
- Add the mozzarella and torn basil leaves. Season again with salt and pepper, then gently toss everything together.
- Divide between two plates and drizzle with pesto (loosened with a splash of water if needed). Garnish with extra basil and black pepper before serving.
Notes
- You can swap pesto for balsamic glaze for a sharper, sweeter finish.
- Letting the gnocchi cool slightly helps prevent the mozzarella from melting too much.
- Loosening pesto with a little water makes it easier to drizzle evenly.
- Best served immediately while the gnocchi is still slightly warm and crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 45 mg
