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Plate of sheet pan caprese gnocchi topped with roasted cherry tomatoes, red onion, fresh basil, and mozzarella pearls, served with crusty bread.

Sheet Pan Caprese Gnocchi

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Golden roasted gnocchi, blistered cherry tomatoes, and sweet red onion come together with creamy mozzarella pearls, fresh basil, and a tangy garlic-balsamic dressing. This easy sheet pan caprese gnocchi is a one-pan dinner that’s ready in just 30 minutes, making it perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings : 4 servings

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Ingredients

  • 1 large red onion, cut into ½-inch wedges
  • 2 cups cherry tomatoes
  • 1 (16oz) package potato gnocchi, (shelf-stable or refrigerated)
  • 1 head of garlic, halved crosswise
  • 4 tbsp extra-virgin olive oil, divided
  • 1 tsp sea salt
  • 2 tbsp balsamic vinegar
  • 1 small garlic clove, finely grated
  • ½ tsp chili flakes
  • 8 oz fresh mozzarella pearls
  • ½ cup fresh basil leaves, torn
  • ¼ cup parmesan, grated or shaved
  • 2 tbsp balsamic glaze, (optional)
Start Cooking

Instructions
 

Roast the Gnocchi and Vegetables
  1. Preheat oven to 425°F (220°C).
  2. On a large rimmed sheet pan, combine 1 large red onion (cut into ½-inch wedges), 2 cups cherry tomatoes, 1 halved head of garlic, and 1 package potato gnocchi.
  3. Drizzle with 2 Tbsp olive oil and sprinkle with 1 tsp salt. Toss everything to coat, spread in an even layer, and roast for 25 minutes, stirring halfway through, until the gnocchi is golden and the tomatoes are blistered.
Make the Garlic-Balsamic Dressing
  1. Remove the roasted garlic head from the sheet pan and squeeze the softened cloves into a small bowl.
  2. Whisk the roasted garlic with 2 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 grated raw garlic clove, and ½ teaspoon chili flakes until smooth.
Dress the Gnocchi
  1. Drizzle the garlic-balsamic dressing over the roasted gnocchi, tomatoes, and onions on the sheet pan. Toss gently to combine.
  2. Finish with Mozzarella, Basil, & Parmesan
  3. Scatter 8 oz mozzarella pearls over the gnocchi mixture.
    Option 1: Return to the oven for 2 minutes to slightly soften the cheese.
    Option 2: Leave the mozzarella cold and add it just before serving for a fresher caprese vibe.
  4. Top with ½ cup torn fresh basil leaves and ¼ cup grated or shaved parmesan. If desired, finish with a drizzle of balsamic glaze.

Nutrition

Calories: 560kcalCarbohydrates: 55gProtein: 21gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 49mgSodium: 1438mgPotassium: 307mgFiber: 4gSugar: 6gVitamin A: 1030IUVitamin C: 22mgCalcium: 421mgIron: 5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to keep gnocchi crispy.