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Caprese Gnocchi
Sheet-pan caprese gnocchi — no boiling, just gnocchi roasted with blistered tomatoes, torn mozzarella, basil, and pesto.
DifficultyEasyTotal time30 minServes4
Overview
Prep5 min
Cook25 min
Total30 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Sheet pan
- Large bowl
- Oven
Method
01
Heat the oven
Heat oven to 450°F.
02
Toss
Toss gnocchi, tomatoes, garlic, olive oil, balsamic, salt, and pepper together.
03
Spread
Spread on a lined sheet pan.
04
Roast
Roast for 20–25 minutes, tossing halfway.
05
Add the mozzarella
Top with torn mozzarella, lemon zest, and basil.
06
Serve
Serve with dollops of pesto.
Tips
NoteUse store-bought gnocchi here. It's sturdy enough to roast directly on the pan and becomes beautifully chewy-crisp.
NoteGive everything room on the pan — crowding steams instead of crisps.
NoteAdd the mozzarella after roasting so it softens without melting away.
Nutrition
NoteNutrition varies by ingredient brands and serving size.
Storage
RefrigeratorBest fresh; refrigerate leftovers up to 2 days and re-crisp in a hot oven.
Frequently asked
Do I need to boil the gnocchi first?+
No — that's the entire point. It roasts straight from the package.
Fresh or shelf-stable gnocchi?+
Shelf-stable holds up best to roasting; fresh refrigerated gnocchi works but stays softer.
Can I add protein?+
White beans tossed on the pan, or torn prosciutto added at the end, both work.
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