Jul 14 2026
Restaurants›Pasta Garage Italian Cafe›Caprese Gnocchi Recipe

Caprese Gnocchi Recipe

Inspired by Pasta Garage Italian Cafe
Time1h 30m
Serves4

Potato Dumpling Stuffed with Tomato, Basil & Mozzarella, Deep Fried with Vodka Sauce, Basil Pesto & Aged Balsamic

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Ingredients

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Gnocchi

Vodka Sauce

Basil Pesto

Garnish

Method

Gnocchi Preparation

  1. 1

    Cook Potatoes

    Boil the potatoes in a large pot of salted water until fork-tender, about 20-25 minutes. Drain and let cool slightly.

  2. 2

    Make Gnocchi Dough

    Once the potatoes are cool enough to handle, peel and mash them in a large bowl. Add flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add a little more flour.

  3. 3

    Shape Gnocchi

    Divide the dough into smaller pieces and roll each piece into a long rope, about ½ inch thick. Cut into 1-inch pieces and press a fork on each piece to create ridges.

  4. 4

    Prepare Filling

    Chop the cherry tomatoes and fresh basil leaves. Mix them with cubed mozzarella cheese in a bowl.

  5. 5

    Stuff Gnocchi

    Take each piece of gnocchi, flatten it in your palm, place a small spoonful of the tomato, basil, and mozzarella mixture in the center, and fold the dough over to seal. Roll gently to form a ball.

Cooking Gnocchi

  1. 6

    Fry Gnocchi

    Heat olive oil in a deep frying pan over medium heat. Fry the stuffed gnocchi in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

Vodka Sauce Preparation

  1. 7

    Sauté Garlic

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 8

    Add Tomatoes and Vodka

    Add crushed tomatoes and vodka to the pan. Simmer for 10 minutes to let flavors meld.

  3. 9

    Finish Sauce

    Stir in heavy cream, salt, black pepper, and grated Parmesan cheese. Cook for an additional 5 minutes until thickened.

Basil Pesto Preparation

  1. 10

    Make Pesto

    In a food processor, combine fresh basil leaves, pine nuts, minced garlic, grated Parmesan cheese, olive oil, and salt. Blend until smooth.

Assembly

  1. 11

    Serve

    Plate the fried gnocchi and drizzle with vodka sauce. Top with basil pesto and a splash of aged balsamic vinegar. Garnish with fresh basil leaves.

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