You Should Absolutely Age Your Own Wine. Here’s How to Do It

Caprese Sheet Pan Gnocchi

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

The combination of juicy tomatoes, milky mozzarella, and sweet basil never gets old. This simple sheet pan dinner, inspired by Caprese salad , brings the classic Italian ingredients together with gnocchi for a quick and easy weeknight win.

A Colorful, Cozy Dinner in Under 30 Minutes

Roasting potato gnocchi is one our favorite ways to prepare the store-bought convenience. Not only does it save you the hassle of bringing a pot of water to a boil, but the dumplings also gain texture and toasty flavor by taking a spin in the oven. Here, tossing cherry tomatoes alongside them creates an instant sauce, and the marinated bite-sized mozzarella balls soften and get ultra creamy in the last few minutes of cooking. All that’s needed is a generous shower of fresh basil to tie this satisfying dinner together.

More recipes like this : 3-Ingredient Sheet Pan Gnocchi Dinners

Watch More In Organize & Clean Comments 0 Ratings

Caprese Sheet Pan Gnocchi

Yield Serves 4

Prep time 5 minutes

Cook time 15 minutes to 20 minutes

• wheat-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free
• alcohol-free

Per serving, based on 4 servings. (% daily value)

• Calories 672
• Fat 40.0 g (61.6%)
• Saturated 21.4 g (107.2%)
• Carbs 44.6 g (14.9%)
• Fiber 4.6 g (18.5%)
• Sugars 6.6 g
• Protein 34.7 g (69.5%)
• Sodium 1150.2 mg (47.9%)

Ingredients

• 2 pints

  cherry tomatoes (about 4 cups)

• 1 pound

  fresh, shelf-stable, or frozen potato gnocchi

• 2 tablespoons

  olive oil

• 1/2 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• 12 ounces

  marinated bite-sized mozzarella cheese balls (about 2 cups)

• Chopped fresh basil leaves, for serving

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

2. Place 2 pints cherry tomatoes (halve the tomatoes if large) and 1 pound gnocchi on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

3. Roast, stirring halfway through, until the gnocchi are plump and some of the tomatoes have burst and caramelized, 15 to 20 minutes total. Remove from the oven and add 12 ounces marinated bite-sized mozzarella balls. Toss to combine and spread in an even layer. Roast until the mozzarella has softened, 2 to 3 minutes more. Garnish with chopped fresh basil leaves.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Gnocchi options: Instead of potato gnocchi, frozen cauliflower or kale gnocchi can be substituted.

Sheela Prakash

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

Follow Sheela

Source : food