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A large baking sheet pan with roasted caprese gnocchi with mozzarella, pesto and fresh basil garnished on top.

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.
5 from 5 votes
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 6
Calories: 268kcal


  • 16 oz Gnocchi fresh or refrigerated
  • 10 oz Cherry Tomatoes
  • 8 oz Fresh Mozzarella Pearls
  • 1 tablespoon Extra Virgin Olive Oil
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Cracked Pepper
  • 2 tablespoon Pesto Sauce
  • Fresh Basil Leaves (for garnish)
  • Balsamic Glaze (as a drizzle)


  • 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.
  • 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 a large baking sheet and spread out in an even layer.
  • 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.
  • Return to the oven and bake for 2-3 more minutes minutes allowing the mozzarella balls to heat through. Do not overcook the mozzarella.
  • Garnish with fresh basil leaves, drizzle with balsamic glaze and enjoy!


Calories: 268kcal | Carbohydrates: 30.2g | Protein: 10.6g | Fat: 11.4g | Cholesterol: 28mg | Sodium: 244mg | Potassium: 114mg | Fiber: 0.7g | Calcium: 222mg