Caprese Sheet Pan Gnocchi
Directions
- 1Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- 2In a large bowl, toss together the gnocchi, tomatoes, garlic, olive oil, vinegar, salt, and several grinds of pepper.
- 3Spread evenly on the baking sheet.
- 4Roast for 20 to 25 minutes, or until the gnocchi is tender and the tomatoes are browned, tossing halfway.
- 5Remove from the oven and top with the mozzarella, lemon zest, and basil.
- 6Season to taste and serve with dollops of pesto.
Ingredients
- 1 pound store-bought gnocchi
- 3 cups cherry tomatoes
- 3 garlic cloves, sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 0.5 teaspoon sea salt
- Freshly ground black pepper
- 4 ounces fresh mozzarella cheese, torn
- 1 teaspoon lemon zest, for garnish
- Fresh basil leaves, for garnish
- Basil pesto, for serving
Equipment
large baking sheetparchment paperlarge bowl
Tips
- Do not boil gnocchi first.
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