If you don’t have good quality, aged balsamic vinegar on hand it’s easy to reduce a less expensive vinegar. The balsamic reduction will thicken drastically once cooled, so if you make it in advance you will likely need to reheat it and add a bit of water to loosen.
1 pound gnocchi
1 batch Jalapeno Pesto
8 ounces fresh mozzarella, at room temperature and cut into 1/2-inch pieces
Tomato and Nectarine Salad
1/2 cup balsamic vinegar, or 2 to 3 tablespoons of good quality, aged balsamic vinegar
1 batch Simple Tomato Salad
2 pounds nectarines, from about 4 to 5 nectarines, cut into wedges
Heat a large pot of heavily salted water over high heat until boiling. Cook gnocchi according to package directions and drain well.
Meanwhile, place vinegar in a small saucepan. Bring to a rapid simmer over medium-high heat. Reduce heat to medium and cook, stirring frequently with a small rubber spatula, until vinegar begins to thicken and cooks down to approximately 3 tablespoons, about 5 to 6 minutes. Remove from heat.
Combine Simple Tomato Salad and nectarines. Taste for seasoning, adding more salt, if necessary. Transfer to a large serving bowl or platter. Top tomatoes and nectarines with fresh basil leaves and drizzle with balsamic reduction.
In a shallow serving bowl, combine hot gnocchi with half of the Jalapeño Pesto. Stir to combine, adding more pesto if needed to generously coat the gnocchi. Taste for seasoning and adjust to your liking. Add the mozzarella cubes, quickly toss the gnocchi and serve immediately.
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