Wanna zhuzh up store-bought gnocchi? Yes, that is actually how you spell zhuzh!
This Baked Caprese Gnocchi calls for the fresh gnocchi in the refrigerated section. We aren’t boiling these little fluffy potato dumplings like the ones next to the dry pastas.
Truth be told, buying ready to-go gnocchi is new for me but Mamma Emma Gnocchi made me fall hard! I randomly grabbed this at my neighborhood natural food store, and was kinda shocked by how soft and delicious they were. This is not an ad, I was just really impressed with their product. It’s become something I throw in my basket regularly for a fairly effortless throw-together dinner.
I have a ton of basil right now, so pesto is on my mind! I lightly tossed the gnocchi in fresh pesto, then added sweet Campari tomatoes, creamy fresh mozzarella balls, salty Kalamata olives, a sprinkle of sea salt, and a few grinds of black pepper. Pop it in the oven and you’re done! This meal is so easy to make and it tastes like you’ve been cooking all afternoon. I’m into it!
Click HERE for my Basil Pesto recipe or feel free to use store-bought.
Baked Caprese Gnocchi
Equipment
- 1 large pot
- 1 baking dish large enough to spread gnocchi in a single layer
Ingredients
- 12.4 oz package fresh gnocchi in the refridgerated section
- 2/3 cup basil pesto see my Fresh Basil Pesto recipe
- 8 oz fresh mozzarella cheese balls ciliegine or bocconcini, drained
- 6 Campari tomatoes quartered
- 12 Kalamata olives
- kosher salt
- freshly ground pepper
Instructions
- Preheat oven to 425° F and set a rack to the middle position.
- In a medium-sized bowl, lightly toss the gnocchi with pesto (being careful not to damage the gnocchi). Pour pesto gnocchi into a shallow baking dish. You want everything to be in one pretty, colorful layer.
- Now, we simply assemble. I started by placing the quartered tomatoes in between the potato dumplings (my anchor), followed by the fresh mozzarella balls, and Kalamata olives. I finished it off with a sprinkle of sea salt and some freshly ground black pepper. Feel free to add a few dollops of Pesto. I didn't, but only because I needed to save the rest of my batch for another recipe!
- Bake in the oven for 25 minutes and call it a DAY!
So. Good. Just like Sasha said it tasted like I’d been working away in the kitchen way longer than I had! I used store bought Pesto to save time but next time will try the recipe linked. The flavors combined so well once baked … highly recommend!
Thanks for making this! I love how low-maintenance and unfussy this recipe is. You could sub other veggies (like any bell pepper, mushrooms, zucchini) depending on what you have on hand.