Name: "Caprese" Gnocchi Bake with Mozzarella, Tomato, Basil & Balsamic Glaze
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 small pkg fresh basil; 1 ½ (227 g) pkgs fresh mozzarella cheese; 6 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ orange bell peppers; 3 (454 g) pkgs potato gnocchi; balsamic vinegar; black pepper; brown sugar; crushed red pepper; extra virgin olive oil; salt

"Caprese" Gnocchi Bake with Mozzarella, Tomato, Basil & Balsamic Glaze"Caprese" Gnocchi Bake with Mozzarella, Tomato, Basil & Balsamic Glaze — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 small pkg fresh basil

1 ½ (227 g) pkgs fresh mozzarella cheese

6 cloves garlic

3 small pkgs grape tomatoes

1 ½ orange bell peppers

3 (454 g) pkgs potato gnocchi

balsamic vinegar

black pepper

brown sugar

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim, seed, and medium dice bell peppers. Divide between two large baking sheet pans.

Peel and thinly slice garlic. Add to the baking sheets with the bell pepper along with tomatoes and gnocchi. Drizzle with oil and season with spices; stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until gnocchi is golden brown and tomatoes begin to burst, 20-25 minutes.

While the gnocchi is baking, place vinegar and sugar in a small saucepan; bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer until reduced by half, 6-8 minutes. Remove from heat and set aside.

Meanwhile, chop or tear mozzarella into bite-sized pieces.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When the gnocchi is done, remove from the oven. Add arugula and half of the basil to the baking sheets. Stir to combine and spread out in an even layer, then top with mozzarella. (Reserve remaining basil for serving.)

Return baking sheets to the oven and continue to bake until arugula is wilted and cheese is melted, 3-4 minutes more. Remove from oven.

To serve, divide the gnocchi bake between plates or bowls. Drizzle with balsamic glaze and sprinkle with reserved basil. Enjoy!

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