Pan-Fried Caprese Gnocchi

pan-fried caprese gnocchi Entree Italian
Pan-Fried Caprese Gnocchi
  • Prep 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 4

Five ingredients and 25 minutes is all it takes for this Italian-inspired supper to come to life.

Updated February 13, 2012


  • 2
    tablespoons olive oil
  • 1
    package (16 oz) gnocchi (not frozen or refrigerated)
  • 1/4
    cup basil pesto
  • 1/2
    pint (1 cup) grape or cherry tomatoes, halved crosswise
  • 1/2
    cup mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)


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  • 1
    In 10-inch skillet, heat oil over medium-high heat. Add gnocchi in single layer; cook 7 to 10 minutes, turning occasionally, until golden brown and crunchy on the outside.
  • 2
    Add pesto and tomatoes; cook about 2 minutes or until warm. Remove from heat. Stir in mozzarella pearls. Serve warm.

  • Can’t find mozzarella pearls? Fresh mozzarella cut into small cubes works just as well.
  • For added flavor, add 1 clove chopped garlic to the skillet with the olive oil.

No nutrition information available for this recipe

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