Cauliflower Gnocchi Caprese

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.