A smart selection of extra ingredients—most notably, store-bought gnocchi—turns classic caprese salad into a substantial summer lunch. Recipe developer Ali Slagle popularized taking store-bought gnocchi and crisping it in a pan, a technique that ensures a golden brown exterior and pillowy, tender interior. A jar of roasted red peppers provides a throughline of smoke and sweetness that complements the tomatoes.
This recipe is adapted from Alexis deBoschnek’s latest cookbook, Nights and Weekends.