Caprese Gnocchi Sheet Pan
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In under 30 minutes, this Caprese Gnocchi Sheet Pan can be on your table and ready to eat. It’s the perfect one pan wonder weekday dinner for any busy family, that’s filled with roasted cherry tomatoes, crispy gnocchi, and yummy bocconcini.
Caprese Gnocchi Sheet Pan Dinner Recipe
I absolutely love these sheet pan dinners because they are so incredibly quick and easy to make. All you have to do is toss everything together on a sheet pan and bake. Not only are these dinners really delicious but there’s very little cleanup to do!
Maybe you didn’t know that gnocchi could be baked on a pan, but oh yes it sure can. In fact, they come out crispy on the outside but tender on the inside. This Caprese Gnocchi recipe is also very versatile, because you can literally add any of your favorite ingredients. Here, I chose to go with some Italian inspired flavors which are a favorite of mine.
Caprese Gnocchi Sheet Pan Highlights
- Delicious Comfort Food. Just imagine a warm bowl of perfectly seasoned crispy gnocchi, roasted tomatoes and creamy bocconcini drizzled with some balsamic reduction. Now that’s comfort in a bowl.
- Extremely Versatile. Add some of your favorite vegetables such as bell peppers, asparagus, broccoli, cauliflower, just to name a few.
- Quick And Simple. Sheet pan dinners are as simple as you can get, and all under 30 minutes.
- Tomatoes – I’ve used lots of fresh cherry tomatoes. You can use any smaller tomatoes like grape tomatoes or even cocktail tomatoes.
- Gnocchi – Believe it or not gnocchi (pronounced nyow-kee) are an Italian pasta, the most popular actually made with potatoes. Check out my potato gnocchi recipe here.
- Olive Oil – Any olive oil will do, you just need a bit to toss everything together.
- Salt and Pepper – I only used kosher salt and black pepper but feel free to play with other spices and herbs. For example, some Italian seasoning would be great, or even throw in some red pepper flakes for some heat.
- Cheese – I love to use fresh mini bocconcini balls which are small mozzarella balls.
- Basil – You’ll want to roughly chop some fresh basil leaves to add at the end for some freshness.
- Balsamic reduction – Balsamic reduction is basically a reduction of balsamic vinegar. This is an optional ingredient that can really elevate the flavors and it’s almost always found on a caprese salad.
- Preheat the oven. Preheat the oven to 400°F.
- Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, pepper directly on the prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet.
- Bake. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan, will soften the bocconcini.
- Finish and Garnish. Garnish with fresh basil and drizzle with balsamic reduction if preferred.
What Are Gnocchi?
Gnocchi are a traditional Italian potato dumpling that are small, thick, and soft, typically made with flour, semolina, or a mixture of the two. There are lots of ways that people make gnocchi, but one part stays consistent: they’re always made with potatoes. To make your own gnocchi, check out my recipe here, or try my Mushroom Sausage Sheet Pan Gnocchi for a change.
What Does Baked Gnocchi Taste Like?
If you’ve never tried them, you must. When baked, gnocchi get nice and crisp on the outside but still tender on the inside. They taste a bit like a cross between pasta and potato.
What Other Vegetables Can I Add To This Sheet Pan?
Glad you asked because literally the sky’s the limit! How about some green bell peppers, green beans, broccoli, butternut squash, cauliflower, eggplant, or zucchini, just to name a few.
Is Gnocchi Healthy For Weight Loss?
Gnocchi is made primarily from potatoes which are less fattening than pasta. It also has more fiber and fewer calories than traditional pasta dishes. It also contains fewer carbohydrates, which can help people who are trying to lose weight or prevent diabetes.
Serve This Gnocchi With
Baked Lemon Pepper Salmon
Chicken Francese
Crockpot Pork Loin Roast
Easy Meatloaf
Expert Tips
- Feel free to experiment with different veggies. Keep in mind that different vegetables may require different baking time.
- Don’t skip the olive oil. You want to make sure you drizzle olive oil over the gnocchi, this will ensure they won’t dry out during baking.
- Your gnocchi is done once it starts to turn a golden color.
- If you like your gnocchi crispier, you can always turn the broiler on for 1-2 minutes, but keep an eye on them as they can burn quickly.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this caprese gnocchi for up to 2 months.
Other Delicious Gnocchi Recipes To Try
- Mushroom Sausage Sheet Pan Gnocchi
- Gnocchi with Mushroom Ragu
- Cheesy Gnocchi Bake
- Gnocchi Recipe
- One Skillet Ham and Cheese Gnocchi
- Creamy Sun Dried Tomato Chicken Gnocchi
- Sausage Leek Ragu Gnocchi
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Caprese Gnocchi Sheet Pan
Ingredients
- 4 cups cherry tomatoes
- 1 pound gnocchi (fresh or frozen)
- 3 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 cups bocconcini balls
- fresh basil leaves (roughly chopped)
- balsamic reduction (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven. Preheat the oven to 400°F.
- Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, pepper directly on the prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet.
- Bake. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan, will soften the bocconcini.
- Finish and Garnish. Garnish with fresh basil and drizzle with balsamic reduction if preferred.
Video
Notes
- Feel free to experiment with different veggies. Keep in mind that different vegetables may require different baking time.
- Don’t skip the olive oil. You want to make sure you drizzle olive oil over the gnocchi, this will ensure they won’t dry out during baking.
- Your gnocchi is done once it starts to turn a golden color.
- If you like your gnocchi crispier, you can always turn the broiler on for 1-2 minutes, but keep an eye on them as they can burn quickly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this caprese gnocchi for up to 2 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I use store bought gnocchi? Do I need to cook them in water first?
Yes, you can use store bought gnocchi and no you don’t have to cook them first, they will cook in the oven, that’s the beauty of this dish. 🙂