Caprese Baked Gnocchi with Cherry Tomatoes and Mozzarella

Why You’ll Love This Recipe

• All the caprese flavors you love—sweet tomatoes, fragrant basil, and gooey mozzarella—wrapped around pillowy gnocchi.
• Weeknight-easy: one baking dish, simple prep, and dinner in about 40 minutes.
• Light but satisfying: a bright marinara keeps things fresh rather than heavy.
• Guaranteed cheese pulls thanks to mozzarella pearls baked until just melty and stretchy.

Grocery List

• Produce: Cherry tomatoes, fresh basil, garlic
• Dairy: Mozzarella pearls, Parmesan
• Pantry: Potato gnocchi, marinara sauce, olive oil, kosher salt, black pepper, red pepper flakes, balsamic glaze (optional)

Full Ingredients

For the Caprese Baked Gnocchi

• 18 oz (510 g) potato gnocchi (shelf-stable or refrigerated)
• 2 pints cherry or grape tomatoes (about 4 cups or 600 g)
• 2 cups (480 ml) light marinara sauce
• 8 oz (225 g) mozzarella pearls (perline or small ciliegine), drained
• 1 cup loosely packed fresh basil leaves, divided (about 20–25 leaves), plus extra for garnish
• 3 garlic cloves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1/4 cup (25 g) finely grated Parmesan cheese
• 3 tbsp (45 ml) reserved gnocchi cooking water
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Optional Finish

• 1 tbsp balsamic glaze, for drizzling

Step-by-Step Instructions

Step 1: Preheat and get your dish ready

Position a rack in the center of the oven and preheat to 425°F (220°C). Lightly oil a 9×13-inch (23×33 cm) baking dish or casserole.

Step 2: Blister the tomatoes

Add cherry tomatoes, olive oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper directly to the baking dish. Toss to coat and spread into an even layer. Roast for 12 minutes, until the skins wrinkle and a few tomatoes burst, releasing their juices.

Step 3: Parboil the gnocchi

While the tomatoes roast, bring a large pot of well-salted water to a boil. Add the gnocchi and cook for 2 minutes (they will float quickly; do not overcook). Reserve 3 tablespoons of the starchy cooking water, then drain.

Step 4: Combine sauce, gnocchi, and basil

Carefully remove the hot baking dish. Add the drained gnocchi, marinara sauce, reserved cooking water, red pepper flakes (if using), half of the basil (tear larger leaves), and half of the mozzarella pearls. Gently toss right in the dish until everything is coated and evenly distributed with the blistered tomatoes and their juices.

Step 5: Top with cheese and bake

Scatter the remaining mozzarella pearls over the top and sprinkle the Parmesan evenly. Return the dish to the oven and bake for 10–12 minutes, until the sauce is bubbling at the edges and the cheese is fully melted and stretchy.

Step 6: Broil for golden spots

Switch the oven to broil and cook for 1–2 minutes, watching closely, until you see light golden-brown mottling on the mozzarella. Remove promptly so the cheese stays soft and stretchy.

Step 7: Finish and serve

Let the bake rest for 3–5 minutes to settle. Shower with the remaining basil, taste and adjust salt and pepper, and finish with a light drizzle of balsamic glaze, if using. Scoop into warm bowls and serve immediately for maximum cheese pulls.

Pro Tips

• Dry the mozzarella pearls with a paper towel before baking to reduce excess moisture and encourage better browning.
• If your marinara is very thick, you can add an extra splash of hot water to loosen it; if it is thin, skip any extra water.
• Use high heat: 425°F (220°C) helps blister the tomatoes and melt the cheese quickly without drying out the gnocchi.
• Add basil at the beginning and the end—some baked in for flavor, and some fresh on top for bright aroma and color.
• For neat basil ribbons, stack leaves, roll tightly, and slice thinly (chiffonade) with a sharp knife.

Variations

• Arrabbiata Heat: Swap marinara for spicy arrabbiata and increase red pepper flakes to 1/2 tsp.
• Protein Boost: Add 8 oz (225 g) sliced pre-cooked Italian chicken sausage or shredded rotisserie chicken before baking.
• Green Goodness: Stir in 2 cups baby spinach or 1 small zucchini (thin half-moons) with the gnocchi for extra veg.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 15–20 minutes or microwave in 60–90 second bursts until hot; broil briefly to re-crisp the top if desired. Make-ahead: You can roast the tomatoes and parboil the gnocchi up to 24 hours in advance. Assemble with sauce in the baking dish (hold back the mozzarella), cover, and refrigerate. When ready to bake, top with cheese and bake 15–20 minutes (from cold) plus a 1–2 minute broil. Freezing is best before adding mozzarella: assemble without cheese, wrap tightly, and freeze up to 2 months. Thaw overnight, add cheese, then bake 20–25 minutes.

Nutrition (per serving)

Approximate: 555 calories; 21 g fat; 63 g carbohydrates; 4 g fiber; 9 g sugar; 19 g protein; 900 mg sodium. Values will vary with specific brands of gnocchi and marinara.