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Caprese Gnocchi Sheet Pan Recipe

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A simple summer sheet pan dinner combining potato gnocchi, cherry tomatoes, pesto, fresh mozzarella, and basil finished with a drizzle of balsamic glaze.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425°F and slice cherry tomatoes in half lengthwise.
  2. In a large bowl, combine sliced tomatoes and gnocchi.
  3. Add olive oil, salt, pepper, garlic powder, and onion powder; toss until evenly coated.
  4. Transfer mixture to a large rimmed baking sheet and spread in an even layer.
  5. Bake for 15 minutes, until tomatoes begin to wilt and gnocchi puffs.
  6. Remove from oven; scatter mozzarella pearls over the top and dot with pesto.
  7. Return to oven and bake 2–3 minutes, until cheese warms through.
  8. Garnish with fresh basil and drizzle with balsamic glaze before serving.

Notes

  • No need to boil vacuum-sealed fresh gnocchi; boil dried gnocchi first.
  • Add proteins like shredded chicken or shrimp when adding mozzarella.
  • Substitute burrata, feta, or other cheeses for mozzarella pearls.
  • Roast extra veggies such as zucchini, squash, or asparagus for variety.
  • Toss in arugula or spinach after baking for a fresh green addition.
  • Season with red pepper flakes for heat or fresh herbs like rosemary for extra flavor.

Nutrition

Keywords: caprese, gnocchi, sheet pan, pesto, summer dinner, easy

Find it online: https://recipesfoodeasy.com/caprese-gnocchi-sheet-pan-recipe/