Gnocchi Skewer Bites with Basil Relish
Crisp pan-seared gnocchi share skewers with tomatoes and mozzarella, finished with a bright basil relish.
Prep: 12 · Cook: 15 · Total: 27 · Serves: 6 · Difficulty: Easy · Rating: 4.9/5 (118 reviews)
INSPIRED BY
An original Tastelicious party bite using skillet-crisp gnocchi in place of bread for a playful Italian skewer.
Story
Theo wants party food to have a little crunch before the first hello. Gnocchi gets the job done when it hits a hot skillet, then tomatoes and mozzarella turn the whole tray into a handheld Italian picnic. The basil relish is the bright flash that keeps everyone circling back.
By Theo
Ingredients
- 16 ounces shelf-stable potato gnocchi
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 6 ounces mini mozzarella balls
- 1/2 teaspoon Italian seasoning
- 1/2 cup chopped fresh basil
- 1 tablespoon red wine vinegar
- 1 small garlic clove, minced
- 1 teaspoon honey
- 12 small bamboo skewers, soaked
Instructions
- Stir the basil, red wine vinegar, garlic, honey, and a pinch of salt in a small bowl.
- Heat the olive oil in a wide skillet over medium-high heat and add the gnocchi in a single layer.
- Cook the gnocchi for 7 to 8 minutes, turning often, until crisp and golden on several sides.
- Add the tomatoes and Italian seasoning and cook for 2 minutes until the tomatoes just begin to blister.
- Thread the warm gnocchi, tomatoes, and mozzarella onto the soaked skewers.
- Arrange the skewers on a platter and spoon the basil relish over them just before serving.
Chef Tips
- Do not boil the gnocchi first because the skillet method is what creates the crust.
- Use metal cocktail picks for a no-soak option.
- Serve the mozzarella cold for a nice contrast with the warm gnocchi.
- A splash of balsamic glaze works in place of the honey relish.
Cook's Notes
- **Gnocchi:** Keep it dry and give the pieces room in the skillet.
- **Skewers:** Soak bamboo sticks before threading.
- **Relish:** Spoon it on at the last second for a fresh basil hit.