Quick Gnocchi Caprese


  • 1 Green Thumb Farm Chef potato or large Russet potato
  • 1 medium egg
  • ½-1 cup all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • Mini mozzarella (8 oz)
  • Cherry tomatoes (approximately 10 oz)
  • Basil
  • Balsamic (If you prefer thickened balsamic simply pour the balsamic in a pan & bring it to a simmer at medium heat, then reduce the heat to low & let it simmer for 10-15 minutes until thickened.)


  1. First clean your potato & then use a knife to make several small slits (10-12) around your potato.
  2. Place the potato on a microwavable plate, covered by a wet (paper) towel, to keep the potato from drying out. Microwave for 5-7 minutes, rotating the potato halfway through, until the potato is tender on the inside by testing with a knife.
  3. While your potato is microwaving, place a pot of salted water on the stove & bring to a boil.
  4. When your potato is tender, work quickly to peel & rice the potato.
  5. Once the potato has cooled, heap the potato in a pile, add one egg, cover with ½ cup flour, & combine using your hands to create a dough ball. Add flour as needed until it is no longer sticky. The amount of flour will vary depending on the size of your potato, the moisture from the towel, & the egg. Also, try not to overwork your dough so that your gnocchi stay light & airy.
  6. Roll out the dough into a rope like shape that is approximately ½ inch thick. Use a knife to cut the dough into gnocchi shapes, about ½ inch.
  7. Once all of your dough is cut into gnocchi pieces, boil your gnocchi until it rises to the top of the pot & then let it cook for an additional 2-3 minutes, stirring occasionally. Total cooking time is about 5-7 minutes.
  8. Strain your gnocchi & toss it with 2 tablespoons of olive oil.
  9. Gently mix in all of the mini mozzarella, cherry tomatoes, & basil.
  10. Serve warm or chilled with a drizzle of balsamic.

Recipe By: Giustina Blissful – Honest Cooking

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