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Crispy gnocchi Caprese salad

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Crispy roasted gnocchi tossed with juicy tomatoes, creamy mozzarella, and fresh basil, finished with pesto for a warm twist on a classic Caprese salad.

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

  1. Preheat the oven to 220C/200C Fan/Gas 7.
  2. 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.
  3. 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.
  4. Once the gnocchi is crisp, allow it to cool for 5–10 minutes before adding it to the bowl with the tomatoes.
  5. Add the mozzarella and torn basil leaves. Season again with salt and pepper, then gently toss everything together.
  6. 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

Find it online: https://yumfamilyrecipes.com/crispy-gnocchi-caprese-salad/