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- 1 lb potato gnocchi - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 2 cups fresh spinach - 1 cup heavy cream - 1/2 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish - Balsamic glaze for drizzling To make this dish, you will need: - A large skillet - A wooden spoon or spatula - A measuring cup and spoons - A knife and cutting board These tools help you cook and serve the dish easily. A good skillet gives even heat. A sharp knife makes cutting veggies quick. If you don’t have gnocchi, use pasta like fusilli or penne. For a lighter option, try cauliflower gnocchi. You can swap cherry tomatoes with diced tomatoes or sun-dried tomatoes. If you need a dairy-free option, use coconut cream or almond milk instead of heavy cream. For a fresh twist, add arugula instead of spinach. 1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. 2. Mince 3 cloves of garlic and add them to the hot oil. Sauté for about 1 minute, until you smell the garlic. 3. Cut 1 cup of cherry tomatoes in half. Add the tomatoes to the skillet and cook them for 5-7 minutes. Stir them now and then until they get soft and blister. 4. Now, add 1 pound of potato gnocchi to the skillet. Cook them as the package says, usually about 3-5 minutes. They are done when they float to the top. 5. Add 2 cups of fresh spinach. Stir it in until it wilts, which takes about 2-3 minutes. 6. Pour in 1 cup of heavy cream. Mix it well with the other ingredients. Add 1/2 teaspoon of Italian seasoning, and season it with salt and pepper. Cook for another 2-3 minutes. This will help the sauce thicken a bit. 7. Gently fold in 1 cup of halved fresh mozzarella balls. Remove the skillet from heat as soon as the cheese starts to melt. 8. Plate the creamy gnocchi and garnish it with fresh basil leaves. Drizzle some balsamic glaze on top for a nice finish. I recommend taking pictures at each step. This way, you can see how the dish changes as you cook. You can also find videos online that show similar recipes. Watching someone else can help you feel more confident. - Prep Time: 10 minutes - Cooking Time: 15 minutes - Total Time: 25 minutes - Servings: 4 By breaking down the time, you can plan your meal better. Each step flows into the next, making this dish fun and quick to prepare. To cook gnocchi well, start with a large pot of salted water. Boil the water before adding the gnocchi. This step helps the gnocchi float when they are ready. Cook them until they float to the top, usually about 3-5 minutes. Don’t overcrowd the pot, as it can make the gnocchi stick together. After cooking, drain them gently. You can also sauté them in olive oil for a nice texture. To boost flavor, use fresh ingredients. Fresh basil and ripe cherry tomatoes make a big difference. Adding garlic at the start gives a great base flavor. Don't skip the balsamic glaze; it adds a sweet touch. You can also sprinkle some grated Parmesan cheese on top for extra taste. A pinch of red pepper flakes can give a spicy kick. One common mistake is overcooking the gnocchi. This can make them mushy. Always keep an eye on them once they float. Another mistake is not seasoning enough. Taste your dish while cooking and adjust salt and pepper as needed. Lastly, avoid adding too much cream at once. Gradually stir it in to achieve the perfect creamy texture. {{image_2}} You can make this dish even better with some fresh vegetables. Try adding zucchini or bell peppers. These add color and crunch. You might also like to toss in some artichoke hearts for a fun twist. These additions keep it light and tasty while staying vegetarian. If you want some extra protein, consider adding chicken or shrimp. Cook the chicken in the skillet before the garlic. Use bite-sized pieces for quick cooking. For shrimp, add them after the tomatoes. They only need a few minutes until they turn pink. Both options elevate the dish and make it more filling. Switching the sauce can change the whole meal. Pesto adds a fresh, herby flavor that brightens the dish. For a richer taste, use Alfredo sauce instead of heavy cream. You can even mix both for a creamy and zesty blend. Each sauce brings out unique flavors, so feel free to experiment! To store leftovers, let the dish cool down first. Place the creamy caprese gnocchi in an airtight container. This keeps the flavors fresh. Store it in the refrigerator for up to three days. If you want to keep it longer, freezing is a good option. When you're ready to eat, it’s time to reheat. You can use a skillet or microwave. For a skillet, warm it over low heat. Stir occasionally until it's hot. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until warm. Adding a splash of cream can help keep it creamy. Freezing gnocchi can be easy. If you have extra uncooked gnocchi, you can freeze them. Place them on a baking sheet in one layer. Freeze until solid, then transfer to a bag. For cooked gnocchi, freeze them in a single layer first. Then, put them in a bag. Use them within three months for the best taste. Gnocchi is a small pasta made from potatoes. It can also include flour and eggs. This soft pasta is light and fluffy. The best gnocchi has a tender bite. You can find it in many stores. Yes, you can prepare parts of this dish ahead of time. Cook the gnocchi and store it in the fridge. You can also mix the sauce without adding the cheese. Just reheat it when you are ready to eat. Gnocchi cooks quickly. It usually takes about 3-5 minutes. They are done when they float to the top. If they sink, give them a bit more time. Test one to be sure! This dish pairs well with a fresh salad. A simple green salad with vinaigrette is great. You can also serve it with garlic bread. For a special touch, add a glass of white wine. You now have a complete guide to making gnocchi. We covered the ingredients and tools you need, along with step-by-step cooking instructions. I included tips to improve your dish and variations to try. Plus, I shared smart ways to store or reheat leftovers. Remember, cooking is fun! Don't be afraid to make this dish your own. Enjoy your delicious homemade gnocchi!

Creamy Caprese Gnocchi Skillet

Savor the flavors of summer with this creamy Caprese gnocchi skillet that's deliciously easy to make! Packed with tender potato gnocchi, juicy cherry tomatoes, fresh mozzarella, and vibrant spinach, this dish is perfect for a family dinner or a quick weeknight meal. Follow our simple recipe to create a creamy, cheesy delight that will impress everyone. Click to explore the full recipe and bring this tasty treat to your table!
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Ingredients
  

1 lb potato gnocchi

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

2 cups fresh spinach

1 cup heavy cream

1/2 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Balsamic glaze for drizzling

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they become soft and start to blister.

      Stir in the potato gnocchi and cook according to package instructions (usually about 3-5 minutes) until they are tender and float to the top.

        Add the fresh spinach to the skillet and stir until wilted, about 2-3 minutes.

          Pour in the heavy cream and stir to combine. Add Italian seasoning and season with salt and pepper. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

            Gently fold in the mozzarella balls and remove from heat once the cheese is just starting to melt.

              Plate the gnocchi skillet and garnish with fresh basil leaves. Drizzle with balsamic glaze for a finishing touch.

                Prep Time, Total Time, Servings: 10 mins | 25 mins | Serves 4