This tasty Caprese Gnocchi Bake has all the flavors you love: sweet tomatoes, creamy mozzarella and fresh basil along with potato gnocchi for a filling side dish or main course idea. Made on a sheet pan, this easy recipe is ready in about 30 minutes.
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.