This Caprese Gnocchi is such a great Italian dish. Who doesn’t love caprese right? The combination of tomato, basil and fresh cheese is unbeatable. It’s so fresh and delicious – I am transported to Italy immediately once I taste it. In this recipe I swap the traditional mozzarella for burrata which has an outer shell that resembles mozzarella, while the inside has a creamy, soft texture.
To make this, start by preparing the gnocchi in the traditional Italian way. Once the gnocchi pieces are made, cook them in a large pan of salted boiling water. Meanwhile sauté cherry tomatoes in butter and add the gnocchi pieces and grated parmesan cheese. To serve, place the gnocchi and tomatoes on a serving platter and top with burrata cheese and fresh basil leaves. Unbeatable!
To make my Caprese Gnocchi, you will need the following ingredients:
Preheat the oven to 400 °F and prick holes in the skin of two potatoes.
Place the potatoes on the center rack of the oven. Bake for 50 - 60 minutes until the potatoes are cooked. Once cooked, remove the potatoes from the oven and leave to cool.
Peel the potatoes. Using a ricer, rice them onto a clean work surface.
Make a well in the center of the riced potato. Place 2 egg yolks, ½ a cup of grated cheese, salt, pepper, and ½ of the flour into the well. Sprinkle the remaining flour over the pile.
Beat the egg mixture in the well with a fork. As you mix it, bring in more and more of the potato and flour from the sides. into the mixture and you mix. Once an uneven dough forms, use your hands to gently knead the dough to make a smooth ball. Add more flour if needed and make sure not to overwork the dough.
Dust a work surface lightly with flour. Divide the dough ball into 8 even pieces. Cover all but one of the pieces with a damp kitchen towel. Roll the reserved piece into an 18 inch long string (about ½ an inch thick) and cut it into 20 equal pieces of gnocchi. Press down on each one down with a fork to leave indents. Repeat the process with the remaining dough.
Place the gnocchi onto two lightly floured baking sheets, lined with parchment paper. Cover the baking sheets with damp paper towels or a kitchen towel and chill in the refrigerator for 1 hour.
Cook the gnocchi in batches in salted boiling water. Remove them as soon as they float to the top.
Melt butter in a large skillet over medium high heat. Add the cherry tomatoes and cook for about 4 minutes until the skin begins to blister. Season with salt and pepper.
Add the gnocchi to the skillet and toss well with the tomatoes. Season again to taste. Continue to cook for 2-3 minutes. Grate Parmesan cheese over the gnocchi and stir well to combine.
Place the gnocchi and tomatoes on a serving platter or on individual plates or bowls. Top the gnocchi with burrata and more grated Parmesan. Tear fresh basil leaves over the top and enjoy!
This Caprese Gnocchi dish has all the ingredients of caprese - you won’t be able to resist this classic Italian flavor combination. Try making this dish soon and don’t forget to come back and leave a review!
Obsessed with the flavors in this, just the right amount of spice and not too dry or juicy I even added a bit of ground beef to the dish too.
Loving the caprese gnocchi 5 stars all the way, took one bite and just knew it was meant to be.
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