Cauliflower Gnocchi Caprese

Name: Cauliflower Gnocchi Caprese
Total time: 30 min
Ingredients: 2 10-ounce packages frozen cauliflower gnocchi; 3-4 tablespoons extra-virgin olive oil, divided; 1 10-ounce package cherry or grape tomatoes, halved; ¾ cup small mozzarella balls, such as pearls, bocconcini or ciliegine; ¼ teaspoon salt; ¼ teaspoon ground pepper; ½ cup slivered basil, plus more for garnish; 4 teaspoons balsamic glaze, or to taste (see Tip)

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Total: 30 minutes

Author : Carolyn Casner

Ingredients

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2 10-ounce packages frozen cauliflower gnocchi3-4 tablespoons extra-virgin olive oil, divided1 10-ounce package cherry or grape tomatoes, halved¾ cup small mozzarella balls, such as pearls, bocconcini or ciliegine¼ teaspoon salt¼ teaspoon ground pepper½ cup slivered basil, plus more for garnish4 teaspoons balsamic glaze, or to taste (see Tip)

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Instructions

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Step 1

Bring a large pot of water to a boil. Add gnocchi and cook, stirring occasionally, for 2 minutes. Drain.

Step 2

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cooking in batches if necessary, add the drained gnocchi and cook, tossing, until puffed and browned in places, about 3 to 4 minutes. Transfer to a large bowl and let cool slightly, about 10 minutes.

Step 3

Once the gnocchi has cooled a bit, add tomatoes, mozzarella, salt, pepper and 1 tablespoon oil. Stir well to coat; add up to 1 tablespoon more oil, if desired. Stir in basil. Divide between 4 plates; drizzle each serving with 1 teaspoon balsamic glaze, or to taste. Sprinkle with additional basil, if desired.