Italian-American
Crispy Pan-Fried Gnocchi Caprese with Roasted Peppers and Basil
Shelf-stable gnocchi go straight into a hot skillet and crisp into golden, chewy pillows that stand in for croutons in a punchy summer caprese. A quick marinated dressing of roasted peppers, cherry tomatoes, and sherry vinegar soaks in just long enough to coat the gnocchi without turning them soggy.
Gluten-FreeDairy-FreeHigh CarbQuick Weeknight
At a Glance
- Time
- 30 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- In a large bowl, stir together the garlic, roasted red peppers, cherry tomatoes, 2 tablespoons olive oil, the sherry vinegar, and salt. Season generously with freshly ground pepper and toss until the peppers and tomatoes are glossy. Let sit at room temperature while you cook the gnocchi so the flavors mingle.
- Heat the remaining 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Add the gnocchi straight from the bag in a single layer and cook, undisturbed, 3 to 4 minutes until the first side is deep golden.
- Toss once and continue cooking, stirring occasionally, 5 to 6 minutes more until the gnocchi are evenly browned all over and chewy-crisp.
- Transfer the hot gnocchi directly into the bowl of dressed peppers and tomatoes. Add the torn mozzarella, basil, and parsley and fold gently just until the mozzarella starts to soften and cling to the gnocchi.
- Taste and adjust with more vinegar, salt, and pepper as needed. Spoon onto a wide platter and serve immediately while the gnocchi are still crisp at the edges.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use a certified gluten-free potato gnocchi (brands like DeLallo or Gia Russa make one); for dairy-free, skip the mozzarella and fold in torn cooked white beans and a scoop of vegan ricotta.