Simple yet delicious, this gnocchi Caprese sheet pan bake is an easy way to get a vegetarian dinner on the table! Instead of the mozzarella traditionally used in Caprese, this recipe subs burrata for an ultra creamy texture to complement the crispy baked gnocchi and blistered tomatoes. Finished with fresh basil and balsamic glaze, it’s a 10 out of 10…every time!
Jump to:
Lizzie’s Notes
I’m a huge fan of gnocchi-centered meals, whether they be quick skillet dinners or sheet pan bakes. Gnocchi is so versatile and can easily be paired with vegetables and a protein source for a simple, fast meal.
By the end of the summer, I appreciate these kind of meals even more than usual. So, here you go! This gnocchi Caprese sheet pan dinner features the last remnants of the late-summer harvest with minimal prep (and clean-up).
Plus, it’s simply delicious in the same way as classic Caprese but includes a few fun twists. Think of it as my back-to-school present to all of you. You’re welcome!
Ingredients and Substitutions
- Gnocchi: Use a pound of fresh, shelf-stable, or frozen gnocchi. Any kind will work, but you may need to adjust the cooking time a little. Frozen gnocchi, for example, takes a little longer to cook than fresh. One of my favorite brands is DeLallo. If you opt for their mini gnocchi, check for doneness earlier than recommended in the recipe card to prevent burning.
- Cherry tomatoes: I like to use cherry or grape tomatoes due to their petite size. However, you can of course sub any small kind you have on hand. Cut any bigger ones in half if needed so that they are all similar in size to each other and the gnocchi.
- Extra virgin olive oil: Sub avocado oil if needed.
- Garlic powder, onion powder, and dried parsley: I like to use these seasonings for some extra flavor when making gnocchi Caprese. You can substitute a teaspoon of Italian seasoning too.
- Basil: Fresh basil is a must!! Parsley would be pretty good too if you don’t have or like basil.
- Burrata: I adore the creamy filling in burrata cheese, so that’s what I recommend for this recipe. If you need the recipe to be strictly vegetarian, use a burrata cheese that’s labeled as vegetarian. You can of course use fresh mozzarella instead. If you want an entirely different taste while still maintaining a creamy texture, try goat cheese.
- Balsamic glaze: This is also known as balsamic reduction. There are several good brands available at the grocery store. Recently, I have really enjoyed Nonna Pia’s brand. If you’re feeling up to it, you can also make your own by reducing balsamic vinegar in a saucepan. Bring it to a boil then reduce the heat and cook until thickened.
Instructions
The full recipe card for this gnocchi Caprese sheet pan is at the bottom of the post. Scroll down to see it! Here’s a preview of the steps with photos to guide you in the kitchen.
Toss the gnocchi and tomatoes in olive oil and seasonings.
Spread them out in a single layer on a baking sheet lined with parchment paper.
Roast until the gnocchi is browned to your liking and the tomatoes are blistered.
Serve with fresh burrata cheese, basil, and balsamic glaze!
Storage and Reheating
This fresh-tasting meal is best enjoyed right away, and I would be surprised if you have any leftovers! If you do, keep in an airtight container in the refrigerator for 2 to 3 days. Reheat (without the burrata) in the microwave on high in 30-second intervals, stirring in between them, until warm. You can also reheat it in the oven at 350 degrees F/177 degrees C on a lined baking sheet (without the burrata) for 10 to 15 minutes until warmed through.
Serving
While gnocchi Caprese can stand alone as a complete meal, you can make it more filling or serve it to more people with some additions. Consider adding grilled or baked chicken, chickpeas (roasted on the same sheet pan), baked cod, or even sautéed shrimp.
More Gnocchi Recipes
Love this gnocchi Caprese?! Check out some of these other vegetable plus gnocchi combos while you’re here.
📖 Recipe
Gnocchi Caprese Sheet Pan with Burrata
Equipment
- Baking sheet (preferably a half sheet pan)
Ingredients
- 1 pound gnocchi
- 1 pound cherry tomatoes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon salt - more to taste
- ¼ teaspoon freshly ground black pepper - optional; more to taste
- 8 ounces burrata cheese
- 3 tablespoons fresh basil leaves
- 2 tablespoons balsamic glaze
Instructions
- Preheat the oven to 450 degrees F/232 degrees C. Line a large baking sheet (half sheet pan if you have it) with parchment paper and set aside.
- In a mixing bowl, combine the gnocchi and cherry tomatoes. You can leave the tomatoes whole, but slice any big ones in half if needed to get them to all be the same size as each other and the gnocchi.
- In a small bowl, stir together the olive oil, garlic and onion powders, parsley, salt, and pepper. Pour this over the gnocchi and tomatoes. Stir until coated.
- Spread the gnocchi and tomatoes out into a single layer on the lined baking sheet. Transfer to the preheated oven and roast for 20 to 25 minutes until the gnocchi is lightly browned to your liking and the tomatoes are blistered.
- Remove from the oven and transfer to plates or build the rest of the meal right on the sheet pan before serving. Gently tear the burrata into pieces and divide among servings, scatter the basil leaves, and drizzle everything with balsamic glaze. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you are serving more than a few people, I recommend doubling the recipe and/or making some filling additions. It tastes delicious with chicken, cod, shrimp, chickpeas (roasted on the same sheet pan as the other ingredients), or with a side of mixed greens.
- If you have any leftovers (doubtful!), keep them in an airtight container in the refrigerator for 2 to 3 days. Reheat (without the burrata) in the microwave in intervals until warmed through or on a sheet pan in the oven at 350 degrees F/167 degrees C for 10 to 15 minutes.
- Sub mozzarella if desired or even goat cheese for a different taste.
- If using frozen gnocchi, you may need to increase the cooking time. If using mini gnocchi, decrease the cooking time to prevent burning.
Comments
No Comments