This quick and easy Caprese Gnocchi Bake is a delicious weeknight side dish idea that would also work as dinner.
With sweet cherry tomatoes, creamy mozzarella and fresh basil paired with heat and serve gnocchi, this easy recipe is full of flavors you love and can be ready in a flash.
There are literally a million ways to make a caprese. With the classic pairing of tomatoes, mozzarella and basil, you can’t go wrong.
Whether it’s a Caprese Salad with White Beans or a Caprese Tostada snack, these flavors work!
This easy recipe can be made as a side dish for all kinds of meals. Or you can serve it as a main dish for dinner.
Why this recipe works
I’m always looking for new, easy recipes to add to our weekly meal plans. Whether I’m just serving a jazzed-up store-bought chicken or making Chipotle Chicken, side dishes are typically where you can try a new recipe without spending too much time in the kitchen.
This caprese style gnocchi recipe uses the same flavors of a caprese salad that we all know and love and adds store-bought gnocchi to make it a little more hearty.
My Roasted Tomatoes and Burrata appetizer is like a paired-down version, but there really isn’t anything like the flavor that comes from roasted tomatoes.
This Caprese Gnocchi Bake sheet pan meal idea bakes up in the oven keeping things quick and delicious. (Sheet pan meals are the best – also see my Sheet Pan Nachos recipe).
If you’ve tried gnocchi other ways before, and your kids weren’t a fan (like mine), give this recipe a try. They really love it served this way.
Ingredient Notes
This side dish uses store-bought items to keep it fast.
Potato gnocchi are ready-made and just need to be heated. While you can make them yourself, it is not an easy task and not something I would undertake on a weeknight.
I used 2 pounds of gnocchi because I wanted to make sure I had enough for my teens and I like leftovers. If you don’t want to make such a large portion, especially if you’re serving it as a side dish, you can just use one pound.
Similarly, with pesto sauce, you can make your own, but the amount of fresh basil you need, along with a handful of other ingredients, makes it a chore.
Cherry or grape tomatoes are my favorite to use because they are small and sweet. While I cut them in half for this recipe, if you’re trying to save time, you could roast them whole.
Mozzarella is sold in several different sizes. If you can find Mozzarella Pearls or Ciligene, you don’t have to cut it and can use it straight from the container. If you can’t find something already cut, just cut a larger ball into bite-sized pieces.
You can use marinated mozzarella balls for this gnocchi caprese, but if you do, I would skip the pesto sauce or wait until the very end to add it after you’ve tasted the finished dish with the marinated spices.
Fresh basil and a good quality olive oil (I was sent this bottle from Maine-ly Drizzle since I am an Allrecipes Allstar). round out the ingredients.
Step-by-Step Instructions
Preheat the oven to 400 degrees.
Start by preparing your tomatoes. I like to cut the larger ones in half.
If you are low on time, you can skip this step. Most of the tomatoes will burst as they roast in the oven.
Because I’m not worried about keeping my sheet pan or knives in tip-top shape, I do this right on the pan but, of course, you could use a cutting board if you prefer.
Add the gnocchi to the sheet pan.
Add a few tablespoons of pesto to the sheet pan. (While this added some flavor, next time I would also probably add a few crushed garlic cloves too).
Drizzle a few tablespoons of olive oil on the pan.
Then toss to combine. Sprinkle on salt and pepper.
Bake the Caprese Gnocchi in the oven for about 15 minutes. Remove from oven and stir.
Add the mozzarella balls to the sheet pan. Bake for 4 more minutes or until the cheese is all melted.
Top with fresh basil. Serve immediately.
What is so great about this recipe is that you can truly customize the flavors to suit your family. My family doesn’t love bold garlic flavors, but if yours does, you could add a few cloves of crushed garlic before baking.
This Caprese Gnocchi recipe would also be delicious with a drizzle of sweet balsamic vinegar. However, my kids and hubby would probably run away if I served it to them like that.
Add or take away things as needed. You could even add some baked chicken right to the top for a complete meal.
Tips and Tricks
- A small serrated knife makes cutting the cherry or grape tomatoes in half easy! They don’t get squished and it makes things go quickly.
- Try to spread out the ingredients as evenly as possible on the sheet pan. If you find it’s too packed when using 2 pounds of gnocchi, you can split it between 2 sheet pans.
- Red Pepper Flakes would be a great way to finish this off and add a little heat.
- Add in chopped zucchini, eggplant or other veggies to give it even more flavor.
- Don’t like pesto? Skip it! Add garlic, dried spices like oregano, or even lemon juice to add flavor.
- Do you like things more saucey? Add a cup or two of marinara sauce to the sheet pan and bake along with the gnocchi.
- Want even more creamy goodness? Swap out the mozzarella balls for burrata! YUM!
Fequently Asked Questions
Yes! You can use all types of gnocchi in this recipe, but cooking times will vary. Fresh may heat up faster. For frozen gnocchi, follow the thawing directions on the package then make as noted.
Gnocchi is made from potatoes and flour. It closely resembles a pasta-like texture but isn’t. There are gluten-free and potato-free alternatives, although I’ve never tried them in this recipe.
Store any leftover Caprese Gnocchi Bake in an air-tight container in the refrigerator. Make sure it’s cooled completely before packing it. It will stay fresh for a few days. To reheat, add a portion to a bowl, add a tablespoon of water and heat, covered with a paper towel for 45 seconds. Check and add more time as needed. Drain water before eating.
This quick and easy Caprese Gnocchi Bake is a great recipe to make for your family to round out a meal or serve as a delicious main dish.
Related Recipes
Caprese Gnocchi Bake
Ingredients
- 2 pints cherry or grape tomatoes
- 2 pounds potato gnocchi shelf-stable or frozen
- 2 tablespoons pesto store-bought
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces Mozzarella balls, pearls or ciligene
- 1 bunch basil
Instructions
- Preheat the oven to 400 degrees.
- Add cherry (or grape) tomatoes to a sheet pan. Cut in half any that are on the larger side.
- Add gnocchi.
- Add pesto, olive oil, salt and pepper and toss to coat.
- Bake for 15 minutes. Stir.
- Add mozzarella balls to the sheet pan and bake for an additional 4 minutes until melted.
- Remove from oven and tear fresh basil leaves and sprinkle on top.
- Serve immediately.
Notes
- A small serrated knife makes cutting the cherry or grape tomatoes in half easy! They don’t get squished and it makes things go quickly.
- Try to spread out the ingredients as evenly as possible on the sheet pan. If you find it’s too packed when using 2 pounds of gnocchi, you can split it between 2 sheet pans.
- Red Pepper Flakes would be a great way to finish this off and add a little heat.
- Add in chopped zucchini, eggplant or other veggies to give it even more flavor.
- Don’t like pesto? Skip it! Add garlic, dried spices like oregano, or even lemon juice to add flavor.
- Do you like things more saucey? Add a cup or two of marinara sauce to the sheet pan and bake along with the gnocchi.
- Want even more creamy goodness? Swap out the mozzarella balls for burrata! YUM!
- Store leftovers in an air-tight container (once completely cooled) in the refrigerator for a few days.
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