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An oval baking dish full of soft gnocchi, small mozzarella balls, tomatoes, Kalamata olives, and fresh basil pesto; ready for the oven!
Sacha Hirschfeld

Baked Caprese Gnocchi

5 from 1 vote
These really simple dinner doesn't skimp on flavor! Few ingredients and minimal preparation are just a couple of the reason why I love this recipe.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Mains
Cuisine: Italian
Calories: 466
Ingredients Equipment Method

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

Equipment

  • 1 large pot
  • 1 baking dish large enough to spread gnocchi in a single layer

Method
 

  1. Preheat oven to 425° F and set a rack to the middle position.
  2. 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.
  3. 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!
  4. Bake in the oven for 25 minutes and call it a DAY!