Crispy Gnocchi Caprese

Ingredients

• 1 large garlic clove, finely grated
• 1 12-oz. jar roasted red peppers, drained, coarsely chopped
• 1 pint cherry tomatoes, halved (about 2 cups)
• 4 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. (or more) sherry vinegar or red wine vinegar
• 1 tsp. (or more) Diamond Crystal or ½ tsp. Morton kosher salt
• Freshly ground black pepper
• 1 17.6-oz. package shelf-stable potato gnocchi
• 8 oz. fresh mozzarella, torn
• 1 cup (lightly packed) coarsely chopped basil
• ¼ cup (lightly packed) coarsely chopped parsley

Steps

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. 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. 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.