CAPRESE WITH CRISPY GNOCCHI

Caprese with crispy Sunny & Luna gnocchi and summer plums.

This dish is inspired by Ferragosto, the mid-August holiday where Italians slow down in the warm weather and spend time eating and enjoying the sun.

As always, food is a huge part of this holiday and you’ll often see pasta fredda (cold pasta) served for a refreshing meal in the heat.

This recipe is *almost* fredda - just warm crispy gnocchi providing a delicious, filling base for the light, sweet caprese.

It’s salty, juicy, and creamy, everything you need for embracing the Italian dolce vita.

INGREDIENTS

Serves 2

Gnocchi (Sunny & Luna for an extra portion of veggies)

Tomatoes

Basil

A few plums

Mozzarella balls

Extra Virgin Olive Oil

White balsamic vinegar (or apple cider vinegar)

INSTRUCTIONS

There’s no formal recipe for this, just use as much as you’ve got!

Slice cherry tomatoes in half, slice a few plums and chop some basil leaves.

In a small bowl, mix 3 tablespoons of extra virgin olive oil, 2 tablespoons of vinegar, a pinch of salt, lots of pepper and lots of chopped basil.

Fry the gnocchi in olive oil until it’s really crispy (6 mins or so) and put into a bowl with the tomatoes, mozzarella pearls, plum slices and the vinaigrette. Toss to evenly combine, plate and serve immediately before the gnocchi soaks up too much of the liquids.

Buon Ferragosto!