Crispy gnocchi Caprese salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This is such a fun way to eat gnocchi – roasting it completely transforms the gnocchi into little crispy chewy bites! They are a perfect addition to this Caprese-inspired 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
Method
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.
Recipe tips
Add the gnocchi straight from the packet – it does not need to be boiled before roasting.
Feel free to add any extra spices from the cupboard when roasting the gnocchi, such as garlic powder or paprika.
If preferred, roast the tomatoes. Toss with olive oil, salt and pepper and roast for around 20 minutes until blistered.
This dish could also be bulked up with some veggie or meat sausages.
This can be stored for up to two days in the fridge in an airtight container. Note that the gnocchi will soften, but the flavours will still be great.
