Baked Gnocchi Caprese with Mozzarella and Basil
Soft potato gnocchi baked with fresh mozzarella, juicy cherry tomatoes, and fragrant basil in a light tomato sauce. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs potato gnocchi, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 3, minced garlic cloves
- 14 oz canned crushed tomatoes
- 8 oz, torn into pieces fresh mozzarella balls
- 1 cup, halved cherry tomatoes
- 1/2 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 2: Pour in 14 oz canned crushed tomatoes, season with 1 tsp salt and 1/2 tsp black pepper, and simmer for 10 minutes until sauce thickens slightly.
- Step 3: Meanwhile, bring a large pot of salted water to a boil. Add 1 lb potato gnocchi and cook for 2-3 minutes until they float to the surface. Drain well.
- Step 4: In a large baking dish, combine cooked gnocchi, tomato sauce, 1 cup halved cherry tomatoes, and 8 oz torn fresh mozzarella. Toss gently to combine.
- Step 5: Sprinkle 1/4 cup grated Parmesan cheese over the top and bake for 15 minutes until cheese is melted and bubbly.
- Step 6: Remove from oven and garnish with 1/2 cup chopped fresh basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Gnocchi Caprese with Mozzarella and Basil take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Gnocchi Caprese with Mozzarella and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potato gnocchi from drying out.
Can I substitute ingredients in Baked Gnocchi Caprese with Mozzarella and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Gnocchi Caprese with Mozzarella and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Gnocchi Caprese with Mozzarella and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
