Appetizer Side Dish Main Dish

Quick Homemade Gnocchi Caprese Salad

  • Ready Time: 45min
    No Reviews
  • Prep Time: 40min
    Cook Time: 5min
  • Potato Type: Russet
  • Serves: 4-6
    Prep Method: Boiled
Share on Print


Recipe by: Giustina Miller

Quick Homemade Gnocchi Caprese Salad is filled with fresh flavors & can be handmade in under an hour & served as a special appetizer, side, or main course dish this summer.


  • 1 large Russet potato
  • 1 medium egg
  • 1/2-1 cup all-purpose flour
  • 2 Tablespoons extra virgin olive oil
  • Mini mozzarella (8 oz)
  • Cherry tomatoes (approximately 10 oz)
  • Basil
  • Balsamic

Prep Time: 40min | Cook Time: 5min

  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, & microwave for 5-7 minutes, rotating the potato halfway through, until the potato is tender on the inside.
  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 1/2 cup flour, & combine using your hands to create a dough ball. Add flour as needed until it is no longer sticky.
  6. Roll out the dough into a rope like shape that is approximately 1/2 inch thick. Use a knife to cut the dough into gnocchi shapes, about 1/2 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.
  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.


  1. 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.
  2. This keeps the potato from drying out.
  3. You can test this with a knife.
  4. 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 stays light & airy.
  5. Total cooking time is about 5-7 minutes.


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.