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+ servings

One Pot Gnocchi Caprese

An easy baked gnocchi recipe with slow roasted cherry tomatoes and mozzarella. A comfort food classic made simple - everything bakes together in one pan! This dish features the classic caprese combo of fresh tomato, mozzarella and basil, but it can be customised in a number of ways.
4.54 from 26 ratings


  • 18 oz (500 g) cherry tomatoes
  • 3 cloves of garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 Tbsp fresh oregano leaves
  • ¼ cup (60 ml) olive oil
  • 1 Tbsp balsamic vinegar
  • ½ tsp brown sugar
  • 18 oz (500 g) package of dried gnocchi
  • 4.5 oz (125 g) ball of mozzarella
  • 2 Tbsp grated parmesan, or vegetarian hard cheese
  • Handful of chopped basil


  • Pre-heat the oven to 325F / 160C.
  • Whisk together the olive oil, balsamic vinegar and sugar.
  • Put the cherry tomatoes (whole), thyme, oregano and garlic into a shallow casserole dish or roasting tin. Pour the olive oil mixture over the top and mix together to coat the tomatoes.
  • Add the dried gnocchi to the pan and mix through.
  • Bake for 30 minutes.
  • Remove from the oven, stir in the basil and mix around to encourage the tomatoes to start falling apart.
  • Top with the mozzarella pieces and a scatter of parmesan.
  • Return to the oven for another 30 minutes, until the cheese is browned.
  • Serve.
Serving: 1g, Calories: 511kcal, Carbohydrates: 60g, Protein: 17g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Cholesterol: 64mg, Sodium: 271mg, Fiber: 5g, Sugar: 6g