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
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.
More recipes like this: 3-Ingredient Sheet Pan Gnocchi Dinners
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
Arrange a rack in the middle of the oven and heat the oven to 400ºF.
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.
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.