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Sheet Pan Caprese Gnocchi

Sheet Pan Caprese Gnocchi

Whip up this incredibly easy Sheet Pan Caprese Gnocchi for Thanksgiving! A vibrant, flavorful vegetarian side dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Potato Gnocchi Use good quality store-bought potato gnocchi for convenience. Ensure they are patted dry before tossing with oil and vinegar to encourage browning.
  • 3 cups Grape Tomatoes These burst beautifully when roasted, releasing their sweet juices. Cherry tomatoes can be substituted.
  • 2 Tbsp Olive Oil Extra virgin olive oil is recommended for its flavor.
  • 1 Tbsp Balsamic Vinegar Adds a subtle tang and helps with caramelization. A good quality balsamic will enhance the flavor.
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 4 oz Fresh Mozzarella Torn. Opt for fresh mozzarella balls (like ciliegine or bocconcini) and tear them for better melting. Pre-shredded mozzarella won't melt as smoothly.
  • 1/4 cup Prepared Pesto Use your favorite store-bought or homemade basil pesto. Sun-dried tomato pesto is a delicious variation.

Equipment

  • Baking sheet
  • Parchment paper

Method
 

Preheat and Prep
  1. Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper for easy cleanup.
Toss Ingredients
  1. On the prepared baking sheet, combine the potato gnocchi, grape tomatoes, olive oil, balsamic vinegar, salt, and pepper. Toss everything together until the gnocchi and tomatoes are evenly coated.
Single Layer Roast
  1. Spread the gnocchi and tomatoes into a single, even layer on the baking sheet. This is crucial for even roasting and browning.
First Roast
  1. Roast in the preheated oven for 20-25 minutes. The gnocchi should start to turn golden brown, and the tomatoes will soften and begin to burst.
Add Cheese and Pesto
  1. Carefully remove the baking sheet from the oven. Gently push the roasted gnocchi and tomatoes towards the center. Scatter the torn fresh mozzarella over the top and drizzle with the prepared pesto.
Final Roast
  1. Return the baking sheet to the oven for an additional 5 minutes, or until the mozzarella is hot, melted, and bubbly. Serve immediately.

Notes

Ensure gnocchi are as dry as possible before tossing with oil and vinegar for a crispy exterior. Don't crowd the pan to avoid steaming instead of roasting. Tear the mozzarella for better distribution and melt. Taste and adjust seasoning before serving. High heat is essential for achieving the desired roasted texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.