Pan-Fried Caprese Gnocchi

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Pan-Fried Caprese Gnocchi
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 4
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Five ingredients and 25 minutes is all it takes for this Italian-inspired supper to come to life.
By Stephanie Wise
Updated Feb 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)


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Can’t find mozzarella pearls? Fresh mozzarella cut into small cubes works just as well.
  • tip 2
    For added flavor, add 1 clove chopped garlic to the skillet with the olive oil.

Nutrition Information

No nutrition information available for this recipe
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