By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 6
398 cal · 125 min
Gnocchi Caprese Salad
Recipe GLPR3599822b296122
A chilled Mediterranean-inspired salad combining tender gnocchi with fresh cherry tomatoes, creamy marinated mozzarella, and fragrant basil. The vibrant ingredients are tossed together and finished with a glossy balsamic reduction, making it a refreshing appetizer or side dish that's perfect for warm weather entertaining.
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Ingredients
1 lb gnocchi
1 tablespoon olive oil
2 cups diced cherry tomatoes
2 cups diced marinated mozzarella
1 large handful fresh basil, finely diced
1 teaspoon salt
¾ teaspoon black pepper
Balsamic reduction, for drizzling
Directions
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface and are tender, about 2-3 minutes. Drain well in a colander.
While still warm, transfer the drained gnocchi to a bowl and gently toss with 1 tablespoon of olive oil to prevent sticking and add flavor.
Spread the oiled gnocchi in a single layer on a plate or shallow bowl and refrigerate for 1 to 2 hours until thoroughly chilled.
Once the gnocchi is cold, add the diced cherry tomatoes, marinated mozzarella, and fresh basil to the bowl.
Season the salad with salt and black pepper, then gently toss all ingredients together until evenly combined.
Just before serving, divide the salad among serving bowls or plates and drizzle generously with balsamic reduction. Serve immediately.
Comments
Gnocchi Caprese Salad can work for a Charlotte weeknight, but the 125-minute claim needs scrutiny: gnocchi takes 3–5 minutes to boil, assembly is fast, but the basil and balsamic reduction suggest 20–30 minutes of actual work embedded in that time, which the recipe should own. The real cost driver is marinated mozzarella—at $6–8 for a small ball at Harris Teeter or Food Lion—which lands this at roughly $2–2.50 per serving before olive oil and produce. Cherry tomatoes are reliable year-round at any Charlotte chain, and fresh basil appears in most stores, though out of peak season (November–March) it can feel like a luxury item worth a second look at the register. This is a same-night dish that does not reheat well; it's best eaten fresh and is better as a dinner party side than a family meal, since it reads lighter than a complete entrée.
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