A smart selection of extra ingredients—most notably, store-bought gnocchi—turns classic caprese salad into a substantial summer lunch. Recipe developer Ali Slagle popularized taking store-bought gnocchi and crisping it in a pan, a technique that ensures a golden brown exterior and pillowy, tender interior. A jar of roasted red peppers provides a throughline of smoke and sweetness that complements the tomatoes.
This recipe is adapted from Alexis deBoschnek’s latest cookbook, Nights and Weekends.
Recipe information
Total Time
20 minutes
Yield
6 servings
Ingredients
1
1
1
4
2
1
1
8
1
¼
Preparation
Step 1
Combine 1 large garlic clove, finely grated, one 12-oz. jar roasted red peppers, drained, coarsely chopped, 1 pint cherry tomatoes, halved (about 2 cups), 2 Tbsp. extra-virgin olive oil, 2 Tbsp. sherry vinegar or red wine vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl and generously season with freshly ground black pepper. Toss until red peppers and tomatoes are well coated.
Step 2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook gnocchi, stirring occasionally, until golden brown all over, 8–10 minutes.
Step 3
Add gnocchi to bowl with red pepper mixture along with 8 oz. fresh mozzarella, torn, 1 cup (lightly packed) coarsely chopped basil, and ¼ cup (lightly packed) coarsely chopped parsley and stir gently to combine. Taste and add more vinegar and/or season with more salt if needed. Spoon onto a platter to serve.