Smashed Gnocchi Caprese Salad

Smashed Gnocchi Caprese Salad. Summer means all things caprese, and this smashed gnocchi salad is an absolute must. If you haven’t tried smashed gnocchi before, you’re in for a delicious crunchy treat that pairs perfectly with burst tomatoes, mozzarella, and basil. Give this one a try—it's super simple and super tasty.

By @daniela_dish

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 lb potato gnocchi
• 1 tbsp salt
• 0.5 cup Parmesan cheese
• 2 tbsp olive oil
• 1 sheet parchment paper
• 3 tbsp olive oil
• 20 oz cherry tomatoes
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup fresh basil
• 1 cup mozzarella balls
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp balsamic glaze

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 1 lb potato gnocchi and cook according to package instructions until they float to the surface.
2. Drain the gnocchi and transfer to a large mixing bowl. Immediately sprinkle with Parmesan cheese and drizzle with olive oil. Toss gently to coat evenly.
3. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. Spread the gnocchi out in a single layer on the sheet.
4. Use the bottom of a glass to gently press down on each gnocchi, smashing them slightly. Bake for 15 minutes, turning halfway through until crispy and golden.
5. Meanwhile, heat 3 tablespoons of olive oil in a skillet over medium-low heat. Add 20 oz cherry tomatoes, season with salt and pepper, and cook until they start to burst.
6. Chop fresh basil leaves, about 1/2 cup. Sprinkle the bursting tomatoes with the chopped basil and stir gently.
7. In a large serving bowl, combine the baked gnocchi, the burst tomatoes, more chopped basil, and 1 cup of mozzarella balls.
8. Season the salad with additional salt and pepper to taste, and drizzle with more olive oil as needed.
9. Finish by drizzling the salad with balsamic glaze just before serving.