I am so excited to share this sponsored post with you! When the US Potato Board (in collaboration with Honest Cooking) asked me to share a new summer recipe I was really excited because potatoes are one of my favorite vegetables!
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.
Potatoes & I have a special relationship. It might sound funny to some, but a lot of my memories & special life moments have involved food, particularly potatoes.
Growing up we often ate mashed potatoes & gravy on Saturday for lunch. As a child, my sister & I would go on yearly camping trips with my grandparents where I learned from my grandfather the proper way to load up & deck out a campfire baked potato. ps. No baked potato can compare to one baked on a campfire.
My first Valentine’s Day with Roger in 2009 (WOW that seems so long ago!) I made homemade potato gnocchi for the first time. Also, the first time Roger & I decided we might someday want to open a soup & panini restaurant was after making (vegetarian) Creamy Gnocchi & Chicken Soup. And the first time I almost had to go to the emergency room was because I was trying to slice a potato with a mandoline slicer & I sliced off the tip of my middle finger.
While I will absolutely never use a mandoline slicer again in my life, I will always continue to create & discover new ways to enjoy this memorable & versatile vegetable that is gluten-free, fat-free (with less than 0.5 grams of fat/serving), & low in sodium & cholesterol.
One thing that I have learned over the last 8 years of creating meals with gnocchi is that there are some tricks if you are in a hurry, but still want the soft pillows of potato goodness that only comes only from homemade gnocchi. And since I have been feeling particularly guilty about having not shared these gnocchi tips I have decided to share my quick homemade gnocchi secrets with you today!
And as you will only need 3 ingredients to make this quick gnocchi I have a feeling you are going to be making this more often than you expect. Especially since potatoes, the main ingredient, is filled with nutrients like fiber, vitamin C, potassium, & vitamin B6.
So here are 3 gnocchi tips to help you speed up your homemade gnocchi process.
- Microwave the potato instead of boiling the potato. (I explain how in the recipe below.)
- Use a ricer. I made homemade gnocchi once at my in-laws for his whole family without a ricer. I wasted over half an hour shredding the gnocchi (he has a large family) by hand. A ricer would have taken me 2-3 minutes.
- Bring your water to a boil before you cook your gnocchi. I often forget to boil the water & all my cut gnocchi will have to sit & wait to be cooked until the water begins to boils.
And since homemade gnocchi is now super quick & easy to make I thought I would share with you this super simple summer caprese gnocchi recipe below. I’ve already promised Roger to make this quick Italian dish a lot in the coming summer months & most likely I will be bringing this summer gnocchi to many family picnics, (vegetarian) BBQs, & lazy weekend get-togethers.
And if you are interested in learning more about all of the benefits of potatoes, be sure to check out Potatoes USA! & their newest video.
- 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)
- First clean your potato & then use a knife to make several small slits (10-12) around your potato.
- Place the potato on a microwavable plate, covered by a wet (paper) towel,*2 & 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.
- When your potato is tender, work quickly to peel & rice the potato.
- 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.*4
- 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.
- 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.*5
- Strain your gnocchi & toss it with 2 tablespoons of olive oil.
- Gently mix in all of the mini mozzarella, cherry tomatoes, & basil.
- 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.
What is your favorite way to enjoy gnocchi?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, G