This Caprese Gnocchi recipe combines baked gnocchi with classic Caprese flavors. Perfect for summer nights, it cooks in one pan in 30 minutes!
This Caprese Gnocchi recipe is about to become your favorite summer weeknight dinner! It cooks in one pan in less than 30 minutes and is full of fresh flavor. Inspired by a classic Caprese salad, it combines store-bought gnocchi with summer tomatoes, fresh basil, and creamy mozzarella cheese.
Just like in my skillet gnocchi recipe, I don’t boil the gnocchi here. Instead, I bake it alongside cherry tomatoes. The gnocchi absorbs the flavorful tomato juices and becomes slightly crispy and golden. After baking it, I finish it with shredded mozzarella, basil, and dollops of pesto for a bright, rich summer flavor.
Why you’ll love this Caprese gnocchi recipe
- Turn Caprese flavors into a complete meal. Tomatoes, basil, and mozzarella are so delicious together that they deserve to be more than a garnish. This recipe is an easy way to turn these summer ingredients into a complete dinner.
- The combination of textures is delicious. The contrast of crunchy gnocchi, burst tomatoes, and creamy mozzarella makes this recipe irresistible.
- It’s ready in 30 minutes, most of which is hands-off roasting time. If you want to make homemade pesto to accompany this recipe, you’ll have plenty of time to prepare it while the gnocchi bakes!
Ingredients you will need
Here’s what you’ll need to make this Caprese gnocchi recipe:
- Gnocchi, of course! You will need store-bought gnocchi for this recipe; refrigerated and shelf-stable options work great. I don’t recommend using homemade gnocchi here. It would have to be boiled first and it is too delicate for this recipe.
- cherry tomatoes – Both cherry and grape tomatoes work well. I like to use a combination of colors and types to give it greater depth of flavor. It’s prettier too.
- Garlic – For a salty bite.
- Extra virgin olive oil – Helps make the gnocchi crispy in the oven.
- balsamic vinegar – Adds a subtle flavor. I use a regular fine balsamic vinegar here, although a thicker balsamic reduction would also work. If you’re using that, use half the amount, just 1 teaspoon instead of 2.
- Fresh mozzarella cheese – In this recipe I leave it raw. Its creamy texture contrasts perfectly with the crunchy gnocchi and juicy tomatoes. For a fun twist, use torn burrata instead.
- lemon zest – Adds a touch of shine that takes this recipe over the top.
- Fresh basil leaves and basil pesto – For an intense basil flavor! Store-bought pesto works well in this recipe, but if you have a lot of fresh basil on hand, make it from scratch. My pesto recipe is easy to make in a food processor with fresh basil, pine nuts (or any nut), garlic, lemon juice, olive oil, and Parmesan cheese.
- And salt and pepper – To make all the flavors stand out!
Find the full recipe with measurements below.
How to make caprese gnocchi
This recipe is super easy to make:
1. Roast the gnocchi and tomatoes. Toss with olive oil, balsamic, garlic, salt and pepper and bake at 450°F until gnocchi is tender. Stir everything well halfway through so the gnocchi cook evenly.
2. Add the mozzarella, basil and lemon zest. Sprinkle them over the gnocchi once they come out of the oven.
3. Season to taste and serve with pesto. I like to pour a little over the entire pan and then serve with more on the side so everyone can customize their own dish.
What to serve with caprese gnocchi
Complete the meal with homemade focaccia or one of these summer vegetable sides:
More gnocchi recipes to try
If you love this Caprese Gnocchi recipe, try one of these delicious gnocchi dishes next:
Capresse Gnocchi
serves 4
Prevent your screen from going dark
-
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
-
In a large bowl, mix together the gnocchi, tomatoes, garlic, olive oil, vinegar, salt and some ground pepper. Spread evenly over baking sheet. Roast for 20 to 25 minutes, or until the gnocchi is tender and the tomatoes are golden, stirring halfway through.
-
Remove from the oven and top with mozzarella, lemon zest and basil. Season to taste and serve with spoonfuls of pesto.
