Quick Homemade Gnocchi Caprese Salad

Quick Homemade Gnocchi Caprese Salad

Quick Homemade Gnocchi Caprese Salad

Potatoes USA
This colorful salad has an added twist of homemade gnocchi made with russet potatoes!
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Appetizer, Main Dish, Side Dish
Cuisine Mediterranean
Servings 5 Servings


  • 1 Large Alsum russet potato
  • 1 Medium Egg
  • ½-1 Cup All-purpose flour
  • 2 Tablespoons Olive oil extra virgin
  • 8 Ounces Mini mozzarella
  • 10 Ounces Cherry tomatoes
  • Basil
  • Balsamic


  • First clean your potato & then use a knife to make several small slits (10-12) around your potato.
  • Place the potato on a microwavable plate, covered by a wet (paper) towel, & microwave for 5-7 minutes, rotating the potato halfway through, until the potato is tender on the inside.
  • While your potato is microwaving place a pot of salted water on the stove & bring to a boil.
  • When your potato is tender, work quickly to peel & rice the potato.
  • Once the potato has cooled heap the potato in a pile, add one egg, cover with ½ cup flour, & combine using your hands to create a dough ball. Add flour as needed until it is no longer sticky.
  • Roll out the dough into a rope like shape that is approximately ½ inch thick. Use a knife to cut the dough into gnocchi shapes, about ½ inch.
  • Once all of your dough is cut into gnocchi pieces boil your gnocchi until it rises to the top of the pot & then let it cook for an additional 2-3 minutes, stirring occasionally.
  • Strain your gnocchi & toss it with 2 tablespoons of olive oil.
  • Gently mix in all of the mini mozzarella, cherry tomatoes, & basil.
  • Serve warm or chilled with a drizzle of balsamic.


  • If you prefer thickened balsamic simply pour the balsamic in a pan & bring it to a simmer at medium heat, then reduce the heat to low & let it simmer for 10-15 minutes until thickened.
  • This keeps the potato from drying out.
  • You can test this with a knife.
  • The amount of flour will vary depending on the size of your potato, the moisture from the towel, & the egg. Also, try not to overwork your dough so that your gnocchi stays light & airy.
  • Total cooking time is about 5-7 minutes.