Name: Crispy Gnocchi Caprese
Total time: 20 minutes
Yield: 6 servings
Ingredients: 1 large garlic clove, finely grated; 1 12-oz. jar roasted red peppers, drained, coarsely chopped; 1 pint cherry tomatoes, halved (about 2 cups); 4 Tbsp. extra-virgin olive oil, divided; 2 Tbsp. (or more) sherry vinegar or red wine vinegar; 1 tsp. (or more) Diamond Crystal or ½ tsp. Morton kosher salt; Freshly ground black pepper; 1 17.6-oz. package shelf-stable potato gnocchi; 8 oz. fresh mozzarella, torn; 1 cup (lightly packed) coarsely chopped basil; ¼ cup (lightly packed) coarsely chopped parsley

Crispy gnocchi tomatoes shredded mozzarella and torn basil leaves on a plate.

Photo by Christian Harder

A smart selection of extra ingredients—most notably, store-bought gnocchi—turns classic caprese salad into a substantial summer lunch. Recipe developer Ali Slagle popularized taking store-bought gnocchi and crisping it in a pan, a technique that ensures a golden brown exterior and pillowy, tender interior. A jar of roasted red peppers provides a throughline of smoke and sweetness that complements the tomatoes.

This recipe is adapted from Alexis deBoschnek’s latest cookbook, Nights and Weekends.