One sheet pan and 30 minutes are all you need for this caprese-style baked gnocchi. There is no pot of boiling water to watch and no complicated prep. The dry gnocchi goes straight into the oven with chopped tomatoes, garlic, oregano, and olive oil, giving it a tender center and slightly crispy edges while the tomatoes soften and blister.
Once the tray comes out, finish it with fresh mozzarella, basil, and a drizzle of olive oil and balsamic glaze. Burrata also works if you want something a little creamier. It’s fresh, comforting, and made for busy weeknights when dinner needs to be low effort without feeling like an afterthought. The best part: keeping everything on one sheet pan means cleanup is just as simple.
