Comments on: Caprese Gnocchi

By: Rooz

Rooz — Fri, 28 Aug 2026 13:30:22 +0000

This is such a smart way to make gnocchi feel lighter and more seasonal. I especially like the combination of roasted tomatoes, basil and a little acidity at the end, because gnocchi can otherwise become quite heavy. The contrast between crisp edges on the gnocchi and the softer tomatoes also sounds like an important part of what makes the dish work.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 21 Aug 2026 13:05:21 +0000

In reply to enrica. I'm so glad you loved it, Enrica!

By: enrica

enrica — Sun, 16 Aug 2026 23:11:26 +0000

I made this tonight! It’s so delicious. I folded in baked balsamic marinated tofu & the cutest roasted fairy eggplants from @farmersonthebayou in New Orleans.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 14 Aug 2026 17:56:13 +0000

In reply to Isabel. I'm so glad it was a hit, Isabel!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 14 Aug 2026 16:19:06 +0000

In reply to Kim. So glad you loved it, Kim!

By: Kim

Kim — Wed, 12 Aug 2026 00:05:42 +0000

Absolutely delicious and so easy!

By: Isabel

Isabel — Sat, 08 Aug 2026 22:38:20 +0000

Made this recipe tonight for dinner. We all thoroughly enjoyed it. So tasty. Thank you.

By: Karen wyatt

Karen wyatt — Tue, 04 Aug 2026 23:05:36 +0000

We didn’t like the texture of the roasted gnocchi – too dry and hard to swallow.

By: Reb

Reb — Mon, 27 Jul 2026 02:30:14 +0000

This was actually quite good! I doubled the amount and it was enough for 3 people. No leftovers. Definitely don’t omit the vinegar or the lemon zest. Both are necessary!