Recipes

Caprese Gnocchi (Serves 4)

Base serves 2 with leftovers — slide to scale the ingredients.

Fresh and flavorful Italian dish combining pillowy gnocchi with the classic flavors of Caprese salad - tomatoes, mozzarella, and basil in a brown butter garlic sauce.

Ingredients

Base:

  • 1 lb store-bought gnocchi (shelf-stable or refrigerated)
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 8 oz fresh mozzarella, torn into bite-sized pieces
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh basil leaves, torn or roughly chopped
  • Salt and black pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Cook the gnocchi: Bring a large pot of salted water to boil. Cook gnocchi according to package directions (usually 2-3 minutes, until they float). Drain and set aside.

  2. Make the brown butter: In a large skillet, melt butter over medium heat. Let it cook, swirling occasionally, until it turns golden brown and smells nutty (about 3-4 minutes). Watch carefully to avoid burning.

  3. Add garlic: Add minced garlic to the brown butter and cook for 30 seconds until fragrant.

  4. Cook the tomatoes: Add cherry tomatoes and olive oil to the skillet. Cook for 5-7 minutes, stirring occasionally, until tomatoes begin to burst and release their juices. Use a wooden spoon to gently press some tomatoes to help them burst. Season with salt, pepper, and red pepper flakes if using.

  5. Combine: Add the cooked gnocchi to the skillet and toss to coat in the tomato-butter sauce. Cook for 1-2 minutes to heat through.

  6. Add cheese and basil: Remove from heat. Add torn fresh mozzarella and half the basil, stirring gently until mozzarella begins to melt.

  7. Serve: Divide among plates, top with remaining fresh basil and grated Parmesan. Drizzle with extra olive oil if desired.

Notes:

  • Quick meal: Ready in about 20-25 minutes
  • Make it heartier: Add Italian sausage (or plant-based sausage) cooked and crumbled
  • Vegetarian-friendly: Naturally vegetarian as written
  • Kid tip: Keep some plain gnocchi aside and toss with just butter and Parmesan for picky eaters
  • Fresh mozzarella: Look for it in the specialty cheese section - it comes in a ball packed in water. Regular shredded mozzarella can work in a pinch but won't be as creamy.

Cooking Split Options:

  • All vegetarian: Perfect as written
  • Add meat: Brown Italian sausage separately and serve on the side or mix into the non-vegetarian portions