Crispy Gnocchi Caprese Salad
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A fresh twist on two Italian summer classics-Caprese and Panzanella-this Gnocchi Caprese Salad swaps the bread for pan-seared gnocchi. Juicy cherry tomatoes, fresh herbs, balsamic vinegar, and greens come together in one irresistible dish that's as satisfying as it is simple.
If you love caprese and gnocchi, try this skillet gnocchi recipe with sausage or this caprese pasta salad recipe!
Recipe Overview
A fresh and vibrant twist on Caprese salad, featuring crispy pan-seared gnocchi, juicy tomatoes, fresh herbs, and greens tossed in a balsamic vinaigrette. Ready in under 20 minutes-and perfect served warm or at room temp.
- ⏱️ Ready in: 20 minutes
- 🥗 Serves: 4
- 🌿 Main ingredients: Gnocchi, tomatoes, herbs, greens
What I Love About This Recipe
This salad feels like summer in a bowl. It's hearty but fresh, and ready in under 20 minutes or less. The gnocchi get crispy and golden in a hot skillet, adding the kind of texture that makes this salad more of a meal. It's vibrant, flavorful, and endlessly adaptable depending on what you've picked up at the market.
Whether you're serving it warm or at room temperature, this is the kind of dish that gets better the longer it sits-making it perfect for entertaining, easy weeknight dinners, or meal prep for the week.
If you’re a fan of caprese ingredients and looking for a heartier dinner option, try our caprese chicken orzo recipe!
Crispy Gnocchi Caprese Salad Ingredients
- Potato Gnocchi: Shelf-stable gnocchi works best here, but frozen can also be used. Just be sure to thaw and pan-sear until golden.
- Olive Oil & Balsamic Vinegar: Use a good-quality olive oil and a balsamic vinegar you enjoy-it really makes a difference.
- Seasoning: A Mediterranean-inspired seasoning blend is ideal. Italian seasoning, Herbs de Provence, or your favorite spice mix will work beautifully.
- Tomatoes: A colorful mix of cherry tomatoes is visually stunning and sweet, but full-size tomatoes (quartered) also work.
- Red Onion: Thinly sliced for a bit of bite and color.
- Greens: Arugula and spinach are my go-to combo, but baby kale, mixed spring greens, or even chopped romaine are great options.
- Fresh Herbs: Basil is a must, but parsley and oregano add depth and freshness.
Variations & Additions
- Make it cheesy: Add mini mozzarella balls or shaved Parmesan for extra richness.
- Add protein: Grilled chicken or white beans would make this an even heartier main dish.
- Try pesto: Swap the balsamic for a light drizzle of pesto or blend the two for a punchier vinaigrette.
- Go gluten-free: Use gluten-free gnocchi to make the dish completely gluten-free.
How to Make this Caprese Salad
Crisp the gnocchi: Heat a large skillet over medium-high heat. Add a splash of olive oil and your seasoning blend, then stir in the gnocchi. Cook for 8-10 minutes, tossing occasionally, until golden and crispy.
Prep the vegetables: While the gnocchi cooks, halve the cherry tomatoes and thinly slice the red onion. Add them to a large bowl with the balsamic vinegar, salt, and pepper. Toss to coat, then add the greens and toss again.
Finish the salad: When the gnocchi are crisp and golden, add them to the bowl. Drizzle with a bit more olive oil, sprinkle in the fresh herbs, and toss gently. Taste and adjust seasoning as needed.
Serving Suggestions
This salad is wonderful served slightly warm or at room temperature, making it ideal for picnics, potlucks, or make-ahead lunches. It holds up well for a couple of hours after being assembled-just be sure to give it a final toss before serving.
Pair it with grilled meats or fish, or enjoy it on its own as a light but filling main dish.
Recipe FAQs
Yes, just be sure to take care when pan-searing, as they are more delicate and can break apart more easily when cooking. Frozen gnocchi can take a minute or two longer to get golden and crispy.
It's best served warm or at room temperature. Straight-from-the-fridge leftovers will still taste good, but the texture of the gnocchi is best fresh.
You can prep most of the ingredients ahead-slice the vegetables, mix the dressing, and even cook the gnocchi in advance. Toss everything together just before serving for the best texture.
Grilled zucchini, roasted peppers, or even corn would be delicious additions. This salad is very flexible!
Store in an airtight container in the fridge for up to 2 days. The greens may wilt slightly, but the flavors will deepen.
More Gnocchi & Caprese Recipes to Enjoy
- Easy Crockpot Chicken Gnocchi Soup
- Skillet Tuscan Gnocchi with Sausage
- Caprese Pasta Salad
- Easy Salami Caprese Skewers
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Gnocchi Caprese Salad Recipe
Ingredients
- 4-5 tablespoons olive oil extra virgin
- 1/2 teaspoon Italian seasoning or any spice blend you prefer like Herbs de Provence, Mediterranean spice blend, etc.
- 1 (17-oz) shelf stable potato gnocchi
- 1½ pounds cherry tomatoes
- 1/2 red onion sliced thinly
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 2 cups spinach or a combination of greens like spinach and arugula
- 1/4 cup fresh herbs like basel, parsley, oregano, etc.
Instructions
- Heat a large nonstick or well-seasoned cast iron skillet and add 2 tablespoons olive oil (or preferred cooking oil) and Italian seasoning. Heat over medium-high. Add the gnocchi to the pan, breaking up any that are stuck together and cook for 8 to 10 minutes, tossing frequently so they become golden.
- While the gnocchi is cooking, half the cherry tomatoes and thinly slice the red onion. Place the tomatoes and onions in a large bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss. Add the green and toss one more time to coat.
- When the gnocchi are golden and crispy, add them to the bowl along with 3 tablespoons of additional olive oil (or to taste). Add the fresh herbs, toss together, and taste for seasoning, adding additional salt or pepper as desired.
Notes
- Gnocchi: Shelf-stable gnocchi works best in this recipe because they are sturdier, but you can also use frozen gnocchi. When pan-searing the frozen pasta, don’t move it around too much or it will break apart.
- Cherry Tomatoes: I love using a variety of colors and sizes for visual interest and even flavor. You can also use full size tomatoes and either chop or quarter the larger sizes.
- Greens: A mix of greens provides unique flavor and texture. In this recipe, I’m using a mix of arugula and spinach.
- Topping: For a true caprese salad, you could top the warm salad with feta or mozzarella for a nice contrasting flavor.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is one of my favorites easy meals, especially with summer sun-ripened tomatoes— but also throughout the year. Deliciously simple and one the family loves for a side of full meal!