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Caprese gnocchi salad recipe
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65 ratings
Ready in just 15 minutes, this colourful Caprese gnocchi salad recipe is the perfect summer lunch or quick dinner idea. Frying the gnocchi gives it a crunchy golden crust, perfect with the juicy tomatoes and creamy mozzarella. See method
Ingredients
- 500g pack gnocchi
- 2 tbsp olive oil, plus extra to drizzle
- 2 x 250g packs cherry tomatoes, halved
- 20g fresh basil, leaved picked and torn
- 210g pack mozzarella, drained and torn into pieces
- 90g bag salad leaves
Each serving contains
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Energy
1645kj
392kcal
20%
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Fat
19g
26%
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Saturates
8g
38%
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Sugars
6g
7%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 41.8g
Protein 13.9g
Fibre 3.9g
Method
- Simmer the gnocchi in a large pan of salted water for 1 min, then drain well. Heat the oil in a large frying pan over a medium high heat. Add the drained gnocchi and fry for 6-8 mins, stirring regularly, until crisp and golden. Tip the gnocchi into a large bowl.
- Toss in the tomatoes, basil, and some seasoning. Tip the salad leaves onto a large platter, top with the gnocchi and tomato mix, then add the torn mozzarella and serve with a drizzle of olive oil over the salad.
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