Name: Caprese Gnocchi Sheet Pan Recipe
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Cuisine: Italian
Ingredients: 16 oz potato gnocchi (fresh or refrigerated); 10 oz cherry tomatoes; 8 oz fresh mozzarella pearls; 1 tbsp extra virgin olive oil; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp kosher salt; ¼ tsp freshly cracked pepper; 2 tbsp pesto sauce; Fresh basil leaves, for garnish; Balsamic glaze, for drizzling

A vibrant one-pan dish that marries tender baked gnocchi with juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a tangy balsamic finish. Ready in just over twenty minutes, it’s ideal for weeknight dinners or effortless entertaining.

Why You’ll Love This Recipe

This recipe brings all the classic Caprese flavors—ripe tomatoes, fresh mozzarella, and basil—together on a single sheet pan. There’s minimal prep and cleanup, yet you still get crisp-tender gnocchi, burst-open tomatoes, and melty cheese, all brightened by pesto and balsamic glaze. It’s an elegant meal that feels special but comes together in no time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

16 oz fresh or refrigerated potato gnocchi
10 oz cherry tomatoes, halved
8 oz fresh mozzarella pearls
1 tbsp extra virgin olive oil
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp kosher salt
¼ tsp freshly cracked black pepper
2 tbsp pesto sauce
A handful of fresh basil leaves
Balsamic glaze, for drizzling

Directions

Preheat the oven to 425 °F (218 °C).
In a large bowl, combine the halved cherry tomatoes and gnocchi.
Drizzle with olive oil, then sprinkle on the garlic powder, onion powder, salt, and pepper. Toss gently to coat.
Spread the gnocchi and tomatoes in a single layer on a rimmed baking sheet.
Bake for 15 minutes, until the tomatoes begin to soften and the gnocchi are puffed.
Remove from the oven and scatter the mozzarella pearls over the top. Add dollops of pesto.
Return to the oven for 2–3 minutes, just until the mozzarella is warmed through.
Garnish with fresh basil leaves and finish with a drizzle of balsamic glaze before serving.

Servings and timing

Servings: 6
Prep time: 5 minutes
Cook time: 17 minutes
Total time: 22 minutes

Variations

Gluten-Free: Use gluten-free gnocchi in place of traditional potato gnocchi.
Protein Boost: Add cooked Italian sausage slices or grilled chicken strips before the final bake.
Extra Veggies: Toss in sliced zucchini or bell peppers for added color and nutrition.
Cheese Upgrade: Swap mozzarella pearls for torn burrata for an even creamier texture.

Storage/reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 350 °F (175 °C) oven for 8–10 minutes; remove the foil for the last few minutes to re-crisp the gnocchi. Avoid microwaving to prevent gumminess.
Freezing: Not recommended, as tomatoes and cheese may release excess liquid when thawed.

FAQs

What type of gnocchi works best for this recipe?

Fresh or refrigerated potato gnocchi crisp up nicely in the oven without pre-boiling.

Can I assemble this ahead of time?

Yes. You can toss the gnocchi and tomatoes with oil and seasonings, cover, and refrigerate for up to 4 hours before baking.

How do I keep the mozzarella from melting into a puddle?

Add the mozzarella pearls only for the final 2–3 minutes of baking, then remove the pan as soon as they’re warm.

Is balsamic glaze essential?

It adds a sweet-tart depth, but you may substitute a balsamic reduction or skip it if preferred.

Can I double the recipe?

Absolutely. Use two sheet pans to maintain an even layer and bake both simultaneously.

How can I make the gnocchi extra crispy?

After the initial bake, switch on the broiler for 1 minute—watch closely to avoid burning.

What’s the best way to reheat without drying out?

Cover with foil for most of the reheating time, then uncover for the last few minutes to restore crispness.

Can I use homemade gnocchi?

Yes. Just make sure your homemade gnocchi are well-dried before seasoning to prevent excess moisture.

What sides pair well with this dish?

A simple arugula salad, garlic-buttered green beans, or crusty bread all complement the rich flavors.

How can I make it vegan?

Use plant-based gnocchi, dairy-free mozzarella, and vegan pesto to transform this into a vegan-friendly meal.

Conclusion

This Caprese Gnocchi Sheet Pan recipe lets you enjoy the essence of Caprese salad in a fuss-free, one-pan dinner. With tender gnocchi, juicy roasted tomatoes, melty cheese, fresh basil, and a drizzle of balsamic, it’s an effortless way to celebrate Italian flavors anytime. Perfect for busy nights or relaxed gatherings, it’s sure to become a go-to favorite.