Hey there! I'm Sarah, and I'm so excited to share this Caprese Gnocchi Sheet Pan recipe with you today! This dish has seriously become one of my family's favorite weeknight meals. I first tried it when I was looking for something quick to make after Emily's dance class, and we were all completely blown away by how such simple ingredients could create such an amazing dinner!
If you love Italian flavors but hate washing multiple pots and pans (who doesn't?!), this recipe is about to become your new best friend.
The combination of pillowy gnocchi, burst cherry tomatoes, and melty bocconcini cheese brings all the flavors of a caprese salad to a hearty, satisfying dinner.
You might also love my Creamy Tomato Garlic Pasta Recipe which has that same Italian-inspired flavor profile but with a saucy twist!
Why You Will Love This Sheet Pan Gnocchi Caprese
- Only takes 25 minutes from start to finish - perfect for busy weeknights!
- Uses just one pan for easy cleanup (my personal favorite part!)
- No need to boil the gnocchi first - it cooks perfectly in the oven
- Bursting with fresh Italian flavors - tomato, basil, and mozzarella
- Can be customized with your favorite veggies or proteins
- Kid-approved recipe (even my picky eater Emily gives it two thumbs up!)
What You'll Need for This Sheet Pan Gnocchi Recipe
- 4 cups cherry tomatoes
- 1 pound gnocchi (fresh or frozen)
- 3 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 cups bocconcini balls
- Fresh basil leaves (roughly chopped)
- Balsamic reduction (optional)
How to Make This Caprese Gnocchi Sheet Pan
- Preheat the oven. Preheat your oven to 400°F. I like to use the convection setting if you have it, but regular bake works perfectly too!
- Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, and pepper directly on a rimmed baking sheet. The first time I made this, I was SO skeptical that the gnocchi would cook properly without boiling, but trust me - it works! Do not add the bocconcini at this time (I learned this the hard way - cheese puddles everywhere!). Arrange all the ingredients in an even layer on the baking sheet.
- Bake until golden. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. I love peeking through the oven window and watching those tomatoes start to pop! Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan will soften the bocconcini perfectly.
- Finish and Garnish. Garnish with fresh basil leaves (the more the better in my opinion!) and drizzle with balsamic reduction if preferred. I personally think the balsamic reduction takes this dish from great to amazing, but Emily prefers hers without it, so I usually serve it on the side.
Storage & Reheating Your Sheet Pan Gnocchi
This Caprese Gnocchi Sheet Pan meal stores surprisingly well!
Place any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this dish for up to 2 months.
To reheat, I recommend using the oven or toaster oven at 350°F for about 10 minutes to maintain that nice texture.
The microwave works in a pinch, but the gnocchi might get a little softer than the original. Nobody wants soggy gnocchi!
Tips for the Best Gnocchi Sheet Pan Dinner
- Add your favorite veggies. Zucchini, bell peppers, or asparagus would be delicious additions! Just keep in mind that different vegetables may require different baking times.
- Don't skimp on olive oil. Make sure you drizzle enough olive oil over the gnocchi - this ensures they won't dry out during baking. The first time I made this, I tried to be "healthy" and use less oil... big mistake! The gnocchi ended up dry and stuck to the pan.
- Watch for golden edges. Your gnocchi is done once it starts to turn a golden color. Every oven is different, so keep an eye on yours!
- For crispy gnocchi lovers. If you like your gnocchi crispier (we do at my house!), you can always turn the broiler on for 1-2 minutes, but keep a close eye on them as they can burn quickly. I may have set off the smoke alarm once or twice while perfecting this recipe!
- Make it a complete meal. Add some Italian sausage or chicken to the sheet pan before baking. Just make sure any meat is fully cooked!
Frequently Asked Questions About Sheet Pan Gnocchi Caprese
Yes! Shelf-stable packaged gnocchi works perfectly in this recipe. No need to boil it first - just toss it directly on the sheet pan with the other ingredients.
Make sure to use enough olive oil and toss the gnocchi thoroughly to coat before baking. You can also line your sheet pan with parchment paper for easier cleanup.
Yes, this dish stores well in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven rather than a microwave to maintain texture.
If bocconcini (small mozzarella balls) aren't available, you can cube regular fresh mozzarella or use torn burrata cheese instead. The key is using a fresh, mild cheese that melts well.
More Sheet Pan and Italian Recipes You'll Love
- Creamy Garlic Parmesan Chicken - Another quick dinner with Italian flavors that pairs perfectly with this gnocchi!
- Creamy Tomato Garlic Pasta Recipe - If you love this caprese gnocchi, you'll definitely want to try this pasta dish next!
- Air Fryer Sweet Potato Wedges - These make a great side dish to serve alongside the gnocchi for a complete meal!
Why This Caprese Gnocchi Sheet Pan Is Worth Making
This Caprese Gnocchi Sheet Pan recipe has become a true lifesaver on busy weeknights at my house.
It combines all the flavors I love about a caprese salad with the heartiness of gnocchi, and the fact that it's all made on one sheet pan makes cleanup a breeze!
What I love most about this recipe is how it looks fancy enough for company but is actually one of the easiest dinners in my rotation.
The contrast of the golden gnocchi, burst tomatoes, and melty white cheese with the green basil scattered on top makes for a beautiful presentation.
If you try this recipe, please let me know in the comments below! I'd love to hear what you think or if you made any delicious variations.
Don't forget to save this to Pinterest for later!
Caprese Gnocchi Sheet Pan
Equipment
- Rimmed Baking Sheet
- Spatula
Ingredients
- 4 cups cherry tomatoes
- 1 pound gnocchi fresh or frozen
- 3 tablespoons olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 cups bocconcini balls
- fresh basil leaves roughly chopped
- balsamic reduction optional
Instructions
- Preheat the oven to 400°F (200°C).
- Toss together the cherry tomatoes, gnocchi, olive oil, salt, and pepper directly on a prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet.
- Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and golden, and the tomatoes have begun to burst.
- Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan will soften the bocconcini.
- Garnish with fresh basil and drizzle with balsamic reduction if preferred. Serve immediately.
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