Why eat caprese dip when you could eat Gnocchi-Filled Caprese Dip?! It’s filled with kale pesto gnocchi, tomatoes and tons of mozzarella cheese!
Isn’t caprese dip the BEST and jury duty the WORST?! Yes and yes. My lips are sealed, but all I have to say is that I hope my jury duty duties (heh…duty duties) are done by the end of the day today. Fingers crossed!
But how was your weekend? I know it’s Tuesday and not Monday and you’ve already forgotten about your weekend, but I still feel like I should ask. If anything, to be polite. I went to Angela’s housewarming party Saturday night which was a lot of fun, and I got to see Cassie too. Saturday afternoon was spent doing laundry and making this delicious dip, and Sunday was spent cuddling with Layla and editing photos. I suppose you could say it was a pretty fab weekend.
Especially because it involved this dip, though, I must admit I only got a few bites before Miguel devoured the rest. Hey, not exactly the worst thing ever.
I must confess I love gnocchi. I ordered it twice, possibly even three times when I was in Italy, because I don’t think I’ve ever had a bad gnocchi dish. Oh, and because it’s FILLING, so, so filling. So I thought, why eat plain old caprese dip when you could have it with kale pesto-marinated gnocchi? I know—shut the front door. To be perfectly honest, this is as much of a full meal as it is a dip. Like, you can and should eat it with toasted crostini or bread, but you could also just eat it with a fork (just sayin’). And the cheese! So.much.cheese.
Tip: Though I said Miguel devoured it (he really did), he ended up eating it in two parts, and if you’re using this as a party appetizer, I’d say it serves 4 people. So, with that said, I’d recommend doubling the recipe if you need to feed more people than that.
Other than that tid bit, I hope you enjoy this caprese dip, all the way down to the very last cheesy bite.
- 16 oz. gnocchi, cooked
- 1½ cup cherry tomatoes, sliced
- 8 oz. mozzarella cheese, sliced
- Kale pesto:
- 1 garlic clove
- 3 tbsp pine nuts
- 1 cup fresh basil
- 1 tsp dried basil
- 2 tbsp olive oil
- 2 tbsp water
- ½ cup kale, stems removed
- Preheat oven to 400°.
- Start by making the kale pesto: place ingredients in a blender and pulse until everything is mixed but not perfectly smooth. If you're having trouble getting the mixture going, add an additional tablespoon of water.
- Place cooked gnocchi in a large bowl and stir in the kale pesto. Add in the tomatoes.
- Grease a cast iron or oven-proof skillet with olive oil and pour gnocchi into the skillet. Top it with slices of fresh mozzarella cheese and bake for 20 minutes or until cheese has melted.
- Optional: broil dip for 2 minutes or until the cheese starts bubbling.
- Top dip with fresh basil and enjoy!