Crispy gnocchi caprese salad
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Crispy gnocchi caprese salad
Your new favourite way to eat these little potato dumplings. Roasted, they mix easily with the dressing without falling apart.
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving (1 of 4))
Calories
599Kcal
Fat
37gr
Saturates
13gr
Carbs
46gr
Sugars
6gr
Fibre
3gr
Protein
19gr
Salt
2.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 500g pack fresh gnocchi
- 4 tbsp olive oil, plus 1 tsp
- 30g good-quality green pesto
- juice of ½ lemon
- 200g cherry tomatoes, halved
- 150g ready-roasted peppers, chopped into chunks
- 2 x 150g packs mozzarella, drained and torn
- 1 tbsp balsamic glaze
- basil leaves, to garnish
Step by step
Get Ahead
This is best eaten on the day but will keep in the fridge overnight. The dressing can be made a few days in advance.
- Preheat the oven to 200°C, fan 180°C, gas 6. Cook the gnocchi according to pack instructions. Drain thoroughly and toss with 1 teaspoon of the oil. Tip onto two lined baking trays. Slightly flatten each gnocchi with the bottom of a drinking glass, then drizzle with 2 tablespoons of the olive oil, season, then toss to coat. Roast for 15-18 minutes, turning occasionally, or until crisp and deeply golden-brown. Leave to cool slightly.
- Meanwhile, in a small bowl, whisk together the pesto, lemon juice and remaining olive oil. Set aside. In a large bowl, combine the gnocchi, tomatoes, peppers and mozzarella. Pour over the dressing and toss. Transfer to a platter, drizzle with balsamic glaze and scatter over the basil leaves to serve.
