Gnocchi alla Caprese

Preparing the Gnocchi Peel the potatoes and cut them into uniform chunks. Boil the potatoes in a large pot of salted water until tender. Drain the potatoes and let them cool for a few minutes. Mash the potatoes until smooth and let them cool completely.

Making the Gnocchi Dough On a clean work surface, place the mashed potatoes in a mound. Add the flour, egg, Parmesan cheese, salt, and black pepper. Gently knead the mixture until a soft dough forms. Add more flour if the dough is too sticky.

Forming the Gnocchi Divide the dough into smaller portions. Roll each portion into a long rope, about 1 inch thick. Cut the rope into bite-sized pieces. Use a fork to create ridges on each gnocchi for a traditional look.

Cooking the Gnocchi Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water. Cook until the gnocchi floats to the surface, then remove them with a slotted spoon and set aside.

Preparing the Caprese Topping Slice the cherry tomatoes in half. Tear the fresh mozzarella into bite-sized pieces. Chiffonade the basil leaves into thin ribbons.

Assembling the Dish In a large skillet, combine the cooked gnocchi, cherry tomatoes, fresh mozzarella, and basil. Gently toss the ingredients together over low heat until the mozzarella begins to melt. Transfer to serving plates and garnish with additional basil if desired.