Online Recipe Database Direct Access

Tools
Recipes
RSS Feeds
Information
Links
This recipe is liked by 1 person(s).

Cauliflower Gnocchi Caprese

Cauliflower Gnocchi Caprese Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

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

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact