This Caprese Gnocchi Sheet Pan Recipe is a simple and delicious way to feed a big family and dress up your weeknight dinner!
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Refrigerated Potato Gnocchi Cherry Tomatoes Pesto Fresh Mozzarella Pearls Olive Oil Garlic Powder Onion Powder
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Ingredients
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To make this pesto gnocchi bake, mix sliced cherry tomatoes and gnocchi in a large mixing bowl with the olive oil and spices.
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Spread the gnocchi and tomatoes on a baking sheet and roast for 15 minutes until the gnocchi are golden brown and the tomatoes have wilted.
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Add fresh mozzarella balls and dollops of pesto and bake again until warmed through.
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Garnish the baked caprese gnocchi with fresh basil, drizzle with balsamic glaze and enjoy!
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