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Cauliflower Gnocchi Caprese

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Cauliflower Gnocchi Caprese 2 10-ounce packages frozen cauliflower gnocchi?3-4 tablespoons extra-virgin olive oil, divided
    1 10-ounce package  cherry or grape tomatoes, halved
     cup  small mozzarella balls, such as pearls, bocconcini or ciliegine
     teaspoon  salt
     teaspoon  ground pepper
     cup  slivered basil, plus more for garnish
    4 teaspoons  balsamic glaze, or to taste (see Tip)

Bring a large pot of water to a boil. Add gnocchi and cook, stirring occasionally, for 2 minutes. Drain.??Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cooking in batches if necessary, add the drained gnocchi and cook, tossing, until puffed and browned in places, about 3 to 4 minutes. Transfer to a large bowl and let cool slightly, about 10 minutes.??Once the gnocchi has cooled a bit, add tomatoes, mozzarella, salt, pepper and 1 tablespoon oil. Stir well to coat; add up to 1 tablespoon more oil, if desired. Stir in basil. Divide between 4 plates; drizzle each serving with 1 teaspoon balsamic glaze, or to taste. Sprinkle with additional basil, if desired.

Nutrition Facts
Serving Size: 1 1/4 Cups Per Serving: 327 calories; protein 8.7g; carbohydrates 29g; dietary fiber 7.1g; sugars 5.7g; fat 18.2g; saturated fat 4.7g; cholesterol 15.8mg

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