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. Source:, July 2020

Carolyn Casner


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; 18.2 g total fat; 4.7 g saturated fat; 16 mg cholesterol; 314 mg sodium. 374 mg potassium; 29 g carbohydrates; 7.1 g fiber; 6 g sugar; 8.7 g protein; 1076 IU vitamin a iu; 11 mg vitamin c; 21 mcg folate; 230 mg calcium; 2 mg iron; 18 mg magnesium; 2 g added sugar;