This caprese gnocchi recipe combines the taste of classic caprese with grilled gnocchi. Perfect for a summer weeknight. Cooks in one pan in under 30 minutes!
This caprese gnocchi recipe will soon become your go-to summer weeknight dinner! It cooks in one pan in less than 30 minutes and is full of fresh flavor. Inspired by the classic Caprese salad, we combine store-bought gnocchi with summer tomatoes, fresh basil, and creamy mozzarella cheese.
As with my sheet pan gnocchi recipe, I do not boil the gnocchi here. Instead, bake them in the oven with cherry tomatoes. The gnocchi will turn slightly crispy and brown as they absorb the flavorful tomato juice. Once baked, it’s finished with dollops of torn mozzarella, basil, and pesto for a bold, bright summer flavor.
Why I Love This Caprese Gnocchi Recipe
- It transforms the taste of caprese into a complete meal. Tomatoes, basil, and mozzarella come together to provide a taste that goes beyond a side dish. This recipe is a simple way to turn summer season ingredients into a complete dinner.
- The combination of textures is delicious. The contrast of crunchy gnocchi, bursting tomatoes, and creamy mozzarella makes this recipe irresistible.
- Ready in 30 minutes. This is mostly hands-off roasting time. If you want to make homemade pesto to serve with this recipe, you will have plenty of time to prepare it while the gnocchi are baking!
materials needed
Here are the ingredients you need to make the Caprese Gnocchi recipe:
- gnocchi, of course! This recipe calls for store-bought gnocchi. Both shelf-stable and refrigerated options are great. We do not recommend using home-made gnocchi here. It needs to be boiled first and is too delicate for this recipe.
- cherry tomatoes – Both cherry and grape tomatoes work well. I like to use a mix of colors and types to add depth of flavor. It’s even prettier. 🙂
- garlic – For a delicious bite.
- extra virgin olive oil – Helps make gnocchi crispy in the oven.
- balsamic vinegar – Adds a subtle tang. We’re using regular thin balsamic vinegar here, but a thicker balsamic reduction would also work. If you use it, use half the amount and only use 1 teaspoon instead of 2.
- fresh mozzarella cheese – Leave uncooked for this recipe. The creamy texture is the perfect contrast to the crunchy gnocchi and juicy tomatoes. For a fun variation, use shredded burrata cheese instead.
- lemon zest – Adds brightness that makes this recipe stand out.
- Fresh basil leaves and basil pesto – If you want a strong basil scent! Store-bought pesto works well in this recipe, but if you have an abundance of fresh basil, feel free to make your own from scratch. My pesto recipe is easy to make in a food processor using fresh basil, pine nuts (or nuts), garlic, lemon juice, olive oil, and Parmesan cheese.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to Make Caprese Gnocchi
This recipe is very simple to make.
1. Bake gnocchi and tomatoes. Add olive oil, balsamic, garlic, salt, and pepper and bake at 450°F until gnocchi are tender. Mix all ingredients well so that the gnocchi cooks evenly.
2. Add mozzarella, basil, and lemon zest. Sprinkle it over the gnocchi that comes out of the oven.
3. Season to taste and serve with pesto. I like to put some all over the pan and then serve more on the side so everyone can personalize their own plate.
What to Serve with Caprese Gnocchi
Finish your meal with homemade focaccia or one of these summer vegetable side dishes.
More Gnocchi Recipes to Try
If you like this Caprese Gnocchi recipe, try one of these delicious gnocchi dishes:
Caprese Gnocchi
serve 4
Prevent your screen from going dark
Preheat oven to 450°F and line a large baking sheet with parchment paper.
In a large bowl, mix together a few pieces of gnocchi, tomatoes, garlic, olive oil, vinegar, salt, and pepper. Spread evenly on baking sheet. Bake for 20 to 25 minutes, or until the gnocchi are tender and the tomatoes are brown, tossing halfway through.
Remove from oven and top with mozzarella, lemon zest, and basil. Season to taste and serve with a dollop of pesto.
