Caprese Gnocchi Sheet Pan Recipe

This easy caprese gnocchi sheet pan dinner recipe is the perfect meal for summer. It's a simple and delicious way to feed a big family and dress up your weeknight dinner with minimal effort.

A large baking sheet pan with roasted caprese gnocchi with mozzarella, pesto and fresh basil garnished on top with a wooden spoon scooping some out.

When the weather gets hot, I love creating simple meals that use seasonal ingredients and require minimal effort. Nothing kicks off the Summer season like seeing an abundance of cherry tomatoes and fresh basil at the market. The perfect way to use tomatoes and basil is to pair them with pasta! This quick, easy, and delicious Caprese Gnocchi Sheet Pan Recipe is a great way to feed a big family and dress up your weeknight dinner.

Using just one sheet pan makes for easy prep, no mess, and minimal cleanup. As you can see from my Caprese Burrata Brushetta, I am a huge fan of tomatoes, basil, and cheese. This dish is so easy to put together that it can be served as a side or the main course. As you can see from my Caprese Burrata Brushetta, I am a huge fan of tomatoes, basil, and creamy cheese. I hope you love this gnocchi with pesto and tomatoes as much as I do!

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A white bowl filled with caprese gnocchi with pesto garnished with fresh basil and drizzled with balsamic glaze on a white counter top.

Why You'll Love This Gnocchi Caprese Recipe

It only requires a handful of ingredients and comes together in less than 30 minutes.
This pesto gnocchi bake is customizable to add your favorite protein and veggies of choice.
Caprese sheet pan gnocchi only uses one pan for easy prep and minimal cleanup.

Ingredients

A top down view of gnocchi, cherry tomatoes, olive oil, fresh basil leaves, pesto, balsamic glaze, garlic powder, onion powder, salt, and pepper on a white counter top.

Potato Gnocchi - You can find these little gems in your market's fresh pasta and sauce section or make your own at home.
Cherry Tomatoes - Cherry or grape tomatoes work best for caprese gnocchi. However, any small tomato will work for this recipe.
Extra Virgin Olive Oil - Olive oil is used to roast the tomatoes and gnocchi and elevate the dish's flavor.
Spices - Kosher salt, black pepper, garlic powder, and onion powder are spices added to elevate this delicious caprese gnocchi bake.
Pesto - Choose a traditional basil pesto from your supermarket's pasta and sauce section. Alternatively, make your own homemade Lemon Basil Pesto.
Fresh Mozzarella - We use small mozzarella balls for their convenient bite-size and easy prep for this recipe. Use any fresh mozzarella and cut it into small chunks.
Fresh Basil - Fresh basil is easy to grow in the summer and readily found at any grocery store.
Balsamic glaze - Balsamic glaze is thicker and sweeter than traditional balsamic vinegar. My favorite brand is Nonna Pias Balsamic Glaze which can be found online or at Whole Foods. In addition to pasta, I use it on salads or even drizzle some on pizza.

Two white bowls with sheet pan caprese gnocchi and a jar of bread sticks in the background.

How To Make Sheet Pan Caprese Gnocchi

First, preheat the oven to 425°F and slice the cherry tomatoes in half lengthwise.
Combine the sliced cherry tomatoes with the gnocchi in a large mixing bowl.

A picture on the left of cherry tomatoes being sliced in half on a wooden cutting board and a picture on the right of the sliced cherry tomatoes in a glass bowl with fresh gnocchi.

Next, add the extra virgin olive oil, salt, pepper, garlic powder, and onion powder to the bowl with the tomatoes and gnocchi. Gently toss the ingredients and spices together until fully coated.
Transfer the seasoned mixture onto your baking sheet and spread out in an even layer.

A picture on the left of gnocchi and cherry tomatoes mixed with garlic powder, onion powder, olive oil, salt and pepper and a picture on the right of the same mixture spread out on a sheet pan.

Next, bake for 15 minutes or until the tomatoes have started to wilt and the gnocchi has plumped up.
Remove from the oven and spread the mozzarella balls throughout the sheet pan. Then add small dollops of pesto over the top of the ingredients.

A picture on the left of roasted cherry tomatoes and gnocchi on a sheet pan and the same picture on the right with mozzarella balls and pesto dollops added.

Return to the oven and bake for two minutes allowing the mozzarella balls to heat through. Do not overcook the mozzarella.
Finally, add fresh basil leaves, drizzle with balsamic glaze and enjoy!

A picture on the left of a sheet pan with sheet pan caprese gnocchi and on the right the same ingredients in a bowl drizzled with balsamic glaze.

Variations and Substitutions

Add your favorite protein - Chicken or shrimp pair well with caprese flavors. Use store-bought rotisserie chicken, shred it and add it at the same step when adding the mozzarella to the sheet pan. Alternatively, pesto gnocchi with sausage is also quite delicious.
Use a different cheese - Gnocchi, pesto, and burrata are an excellent combination. Feta cheese also adds a delicious salty bite to baked gnocchi.
Add roasted veggies - This roasted gnocchi recipe includes cherry tomatoes; however, try adding diced zucchini, summer squash, or asparagus.
Add leafy greens - Leafy greens such as arugula or spinach would be an excellent addition to sheet pan caprese gnocchi.
Use different herbs and spices - Add red pepper flakes for heat or add rosemary for added fresh flavor.

Roasted gnocchi, cherry tomatoes, pesto, mozzarella and fresh basil on a silver fork.

FAQ's

Should you boil the gnocchi before roasting them?

If using vacuum-sealed refrigerated or fresh gnocchi, there is no need to boil them before roasting. Dried gnocchi, however, needs to be boiled before roasting.

Is gnocchi supposed to be crunchy?

The texture of gnocchi should be soft and chewy, not crunchy.

What is shelf-stable gnocchi?

Shelf-stable gnocchi is either vacuum-sealed fresh gnocchi found in the refrigerated section of your grocery store or dried gnocchi in a box located next to the other dried pastas.

How long does fresh gnocchi last in the fridge?

Store fresh gnocchi in an airtight container in the refrigerator for up to two days before cooking.

Two bowls of caprese gnocchi sheet pan dinner on two white plates on a white counter top.

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