Don’t you just love those caprese appetizers? Those little fresh mozzarella balls and cherry tomatoes skewered on picks and drizzled with balsamic vinegar? So yummy! I decided to make a sauce based on those delightful, summery, picks-o-goodness! Only no toothpicks. Because that would be dangerous.
I picked up a package of basil gnocchi at our local World Market for this dish, but regular gnocchi should work also. I used “pearl” tomatoes – which are more golf-ball sized, so I’m not sure where the name came from! A couple of diced, seeded Roma tomatoes would work just dandy. Speaking of pearls, I wish I could have found those cute little pearl-sized fresh mozzarella balls, but oh well!
1 – 16 oz. pkg. Basil Gnocchi
3-4 cloves Roasted Garlic
¾ c white wine
1 tbl. Balsamic vinegar
1 tbl olive oil
3 small Tomatoes, cut in wedges and seeded
Salt & Pepper to taste
1/3 c chopped fresh basil (I use scissors)
12 fresh mozzarella balls (1 inch size –although I would have loved to have found the pearl-sized mozzarella)
SAUCE: Measure the wine and Balsamic vinegar into a small saucepan – add the roasted garlic and bring to a simmer. Cook 5 minutes. Add the tomatoes, salt & pepper and simmer 2 minutes longer. Put in the mozzarella balls and basil and warm through.
GNOCCHI: Using only mountain spring water, hauled by hand in a copper bucket…kidding! Cook according to package directions. Drain and return to the pan. Pour the sauce over the gnocchi and stir gently. Serve immediately.
Note: I should have added a teaspoon of sugar to the sauce to cut the acidity of the tomatoes and vinegar…next time!!