Cauliflower Gnocchi Caprese

 2 (10 oz) packages frozen cauliflower gnocchi

3-4 Tbsp extra virgin olive oil, divided

1 (10 oz) package cherry or grape tomatoes, halved

3/4 cup small mozzarella balls, such as pearls, bocconcini or ciliegine

1/4 tsp salt

1/4 tsp ground pepper

1/2 cup slivered basil, plus more for garnish

4 tsp balsamic glaze, or to taste

1.  Bring a large pot of water to a boil.  Add gnocchi and cook, stirring occasionally, for 2 minutes.  Drain.

2.  Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat.  Cookig in batches if necessary, add the drained gnocchi and cook, tossing, until puffed and browned in places, about 3 to 4 minutes.  Transfer to a large bowl and let cool slightly, about 10 minutes.

3.  Once the gnocchi has cooled a bit, add tomatoes, mozzarella, salt, pepper and 1 Tbsp oil.  Stir well to coat; add up to 1 Tbsp more oil, if desired.  Stir in basil.  Divide between 4 plates; drizzle each serving with 1 tsp balsamic glaze, or to taste.  Sprinkle with additional basil, if desired.

Tip:  Balsamic glaze is balsamic vinegar that's cooked until it's very thick.  If you only have balsamic vinegar that will work just boil 1 cup in a small sauce pan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.  Let cool before using some in this dish ad refrigerating the rest for another use.