Pan-Fried Caprese Gnocchi

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

By Stephanie Wise

February 13, 2012

tablespoons olive oil

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.