Go Back Email Link
–+ servings
A bowl of gnocchi salad with cherry tomatoes, red onion, fresh spinach, and basil, served on a wooden board with a fork and spoon; colorful napkin and salt container nearby.
Print Recipe

Gnocchi Caprese Salad Recipe

Inspired by Caprese and panzanella, this warm Crispy Gnocchi Caprese Salad combines pan‑seared gnocchi, cherry tomatoes, fresh herbs and balsamic greens into one vibrant summer bowl.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings
Calories: 169kcal
Author: Stephanie Wilson

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

  1. 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.
  2. 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.
  3. Greens: A mix of greens provides unique flavor and texture. In this recipe, I'm using a mix of arugula and spinach.
  4. Topping: For a true caprese salad, you could top the warm salad with feta or mozzarella for a nice contrasting flavor.

Nutrition

Calories: 169kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 35mg | Potassium: 503mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2559IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 2mg