A simple, speedy and colourful 6-ingredient summer-filled recipe for the whole family. Use "wet" mozzarella or vegan mozzarella if you like.
- 2 tbsp extra virgin olive oil more as needed
- 500 g pre-made gnocchi or firm homemade
- 150 g cooked white beans rinsed and drained
- 200 g cherry/grape tomatoes ripe and flavourful ones
- 200 g burrata cheese or buffalo mozzarella or vegan mozzarella
- 20 g fresh basil leaves only, ripped
- salt and pepper to taste
- 8 smoked tomato quarters in oil optional; chopped
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Heat the olive oil in a wide skillet over a low-medium flame. Add the gnocchi.
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Saute the gnocchi, turning occasionally, until golden on all sides. This should take about 15 minutes. Add the rinsed beans in the final five minutes.
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While the gnocchi is crisping up and cooking, chop the tomatoes and tear the basil. If using smoked tomatoes, snip these up.
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Just before serving stir in the tomatoes and basil, and a little salt and pepper. Use scissors to snip in pieces of burrata. Do this over the pan so as to capture all of the creamy liquid. Stir until the cheese starts to melt.
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Serve immediately. Fab with a crisp sharply-dressed green salad.
Nutrition calculation based on basic recipe for 4 servings.
If you don't fancy adding smoked tomatoes, how about adding sliced Kalamata olives? If you do this, perhaps hold off on adding salt.
Use any kind of gnocchi that you like. Spinach gnocchi would be really nice here.
Take it beyond the idea of a caprese salad by stirring in rocket/arugula leaves and topping with toasted pine nuts or pumpkin seeds. In the winter, why not use leftover roasted butternut squash and sage?