Crispy Gnocchi Caprese

Method

1. 1

   Combine 1 large garlic clove, finely grated, one 12-oz. jar roasted red peppers, drained, coarsely chopped, 1 pint cherry tomatoes, halved (about 2 cups), 2 Tbsp. extra-virgin olive oil, 2 Tbsp. sherry vinegar or red wine vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl and generously season with freshly ground black pepper. Toss until red peppers and tomatoes are well coated.

2. 2

   Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook gnocchi, stirring occasionally, until golden brown all over, 8–10 minutes.

3. 3

   Add gnocchi to bowl with red pepper mixture along with 8 oz. fresh mozzarella, torn, 1 cup (lightly packed) coarsely chopped basil, and ¼ cup (lightly packed) coarsely chopped parsley and stir gently to combine. Taste and add more vinegar and/or season with more salt if needed. Spoon onto a platter to serve.

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