Skillet Caprese gnocchi is a fantastic dish that's both easy to make and incredibly delicious. It's a perfect combination of fresh ingredients and flavors.
Use the biggest skillet you have. If you crowd them the gnocchi will steam instead of fry and you won't get them crispy. Give them room and as you move and flip them spread them back out.
I didn't want the tomatoes super cooked down so I pulled the gnocchi off of the heat and then added them. I also did a few nice grinds of freshly cracked black pepper. I added some mozzarella pearls and a drizzle of balsamic vinegar.
I hardly ever have fresh basil on hand, usually I have the small containers of semi-dried. Though I had both I went with the semi-dried this time.
I added a bit more black pepper after I tossed everything around. Not sure if it would offend the Caprese purists but I'd also like some crushed red pepper flakes.
As you toss it the cheese will start to melt and string out from the residual heat in the pan. I still have yet to perfect the cheese pull shot, but this one's pretty good.
I loved all the different textures and colors. If you'll notice, I did not add any salt because there was enough in the butter and the cheese without putting more in.
I thought it was a gorgeous dish inside, but it looked even more fantastic out on the deck. It's definitely going to be a dish that's repeated because it's very fast and very delicious!
Skillet Caprese Gnocchi
Ingredients
- 1 1/2 Tablespoons each olive oil and butter
- 16oz pkg shelf stable potato gnocchi
- 1 pint grape tomatoes, halved or quartered
- 8oz fresh mozzarella pearls
- Fresh cracked black pepper, to taste
- Fresh or semi dried basil, to taste
- Drizzle of balsamic vinegar, if desired
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Add in gnocchi. Cook and stir until the gnocchi are golden brown and crisp on the outside, about 10 minutes.
- Remove from heat and stir in tomatoes, black pepper, mozzarella pearls and basil. Drizzle with balsamic vinegar if desired.
Notes
If you prefer the tomatoes cooked down a bit, add them to the skillet while it's on the heat until they are your desired doneness.
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