Sheet Pan Caprese Gnocchi

Posted by Donna-Marie Pye on




  • 2 pints cherry tomatoes
  • 1 lb fresh shelf-stable or frozen potato or cauliflower gnocchi
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 container (200 g) bocconcini balls
  • Fresh basil leaves, chopped
  • Balsamic glaze, optional


  1. Preheat oven to 400 F. 
  2. On a rimmed baking sheet,  place cherry tomatoes and gnocchi. Drizzle with olive oil and season with salt and pepper. Toss well to combine and spread out in an even layer.
  3. Roast in preheated oven, 15 to 20 minutes, stirring halfway through until tomatoes have burst and caramelized.
  4. Remove from oven and add bocconcini balls, and toss to combine. Place back in the oven and cook, 2  to 3 minutes longer until cheese has softened. 
  5. Serve with chopped fresh basil leaves and drizzle with balsamic glaze if desired.

Makes 4 to 6 servings

Cooking Tips: If using shelf-stable or frozen gnocchi, you do not need to boil them first. If using Dried gnocchi needs to be boiled before roasting.

  • The texture of the gnocchi should be soft and chewy, not crunchy once cooked.
  • Shelf-stable gnocchi is either vacuum-sealed fresh gnocchi found in the refrigerated section of your grocery store while dried gnocchi in a box located next to the other dried pastas.
  • Store fresh gnocchi in an airtight container in the refrigerator for up to two days before cooking.


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