Caprese Sheet Pan Gnocchi

updated Apr 23, 2021
Snapshot Cooking
Caprese Sheet Pan Gnocchi

This quick and easy sheet pan dinner features potato gnocchi, cherry tomatoes, and fresh mozzarella, all roasted together in the oven before being topped with fresh basil.

Serves4

Prep5 minutes

Cook15 minutes to 20 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
caprese gnocchi spread out on a sheet pan
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

The combination of juicy tomatoes, milky mozzarella, and sweet basil never gets old. This simple sheet pan dinner, inspired by Caprese salad, brings the classic Italian ingredients together with gnocchi for a quick and easy weeknight win.

A Colorful, Cozy Dinner in Under 30 Minutes

Roasting potato gnocchi is one our favorite ways to prepare the store-bought convenience. Not only does it save you the hassle of bringing a pot of water to a boil, but the dumplings also gain texture and toasty flavor by taking a spin in the oven. Here, tossing cherry tomatoes alongside them creates an instant sauce, and the marinated bite-sized mozzarella balls soften and get ultra creamy in the last few minutes of cooking. All that’s needed is a generous shower of fresh basil to tie this satisfying dinner together.

Caprese Sheet Pan Gnocchi

This quick and easy sheet pan dinner features potato gnocchi, cherry tomatoes, and fresh mozzarella, all roasted together in the oven before being topped with fresh basil.

Prep time 5 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 pints

    cherry tomatoes (about 4 cups)

  • 1 pound

    fresh, shelf-stable, or frozen potato gnocchi

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 12 ounces

    marinated bite-sized mozzarella cheese balls (about 2 cups)

  • Chopped fresh basil leaves, for serving

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

  2. Place 2 pints cherry tomatoes (halve the tomatoes if large) and 1 pound gnocchi on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

  3. Roast, stirring halfway through, until the gnocchi are plump and some of the tomatoes have burst and caramelized, 15 to 20 minutes total. Remove from the oven and add 12 ounces marinated bite-sized mozzarella balls. Toss to combine and spread in an even layer. Roast until the mozzarella has softened, 2 to 3 minutes more. Garnish with chopped fresh basil leaves.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Gnocchi options: Instead of potato gnocchi, frozen cauliflower or kale gnocchi can be substituted.