This super-easy dish is perfect for summer. Store-bought frozen cauliflower gnocchi are crisped up in a pan, then tossed with mozzarella cheese, plenty of basil and balsamic vinegar for a hearty and healthy spin on the classic caprese salad.

Carolyn Casner
Source:, July 2020


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add gnocchi and cook, stirring occasionally, for 2 minutes. Drain.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cooking in batches if necessary, add the drained gnocchi and cook, tossing, until puffed and browned in places, about 3 to 4 minutes. Transfer to a large bowl and let cool slightly, about 10 minutes.

  • Once the gnocchi has cooled a bit, add tomatoes, mozzarella, salt, pepper and 1 tablespoon oil. Stir well to coat; add up to 1 tablespoon more oil, if desired. Stir in basil. Divide between 4 plates; drizzle each serving with 1 teaspoon balsamic glaze, or to taste. Sprinkle with additional basil, if desired.


Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegary in well-stocked supermarkets. If you only have balsamic vinegar on hand, that will work just as well. Or make balsamic glaze yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. Let cool before using some in this dish and refrigerating the rest for another use.

Nutrition Facts

327 calories; protein 8.7g 17% DV; carbohydrates 29g 9% DV; exchange other carbs 2; dietary fiber 7.1g 28% DV; sugars 5.7g; fat 18.2g 28% DV; saturated fat 4.7g 24% DV; cholesterol 15.8mg 5% DV; vitamin a iu 1075.9IU 22% DV; vitamin c 10.7mg 18% DV; folate 20.9mcg 5% DV; calcium 230.3mg 23% DV; iron 1.6mg 9% DV; magnesium 18.1mg 7% DV; potassium 373.9mg 11% DV; sodium 314.2mg 13% DV; added sugar 2g.