Baked Caprese Gnocchi Recipe | Ready in 30 Minutes

Preheat the oven to 200° C fan.

Drop 500 g of gnocchi into a pan of salted boiling water and cook for 3 to 4 minutes until they float.

Drain the gnocchi and drizzle with a little extra virgin olive oil, then season with salt and pepper. Mix until fully coated.

Spread the coated gnocchi out on a baking tray.

Dot cherry tomatoes around the tray, leaving them on the vine for added flavor.

Roughly chop 2 bell peppers into strips and add them to the tray.

Drizzle extra virgin olive oil over the vegetables and season with a pinch of salt.

Tear fresh basil leaves and scatter them over the tray.

Place the tray in the hot oven until the tomatoes start to burst and the gnocchi begins to crisp up.

In a saucepan, add 120 ml of balsamic vinegar and bring to a boil over high heat, then reduce to half until it reaches a glaze-like consistency.

After 15 to 20 minutes, check the tray; the tomatoes should be burst and blistered, and the gnocchi should be golden in places.

Break 2 balls of fresh mozzarella into big chunks and dot them around the tray.

Return the tray to the oven for a further 5 minutes to warm and slightly melt the mozzarella.

Drizzle the dish with the balsamic glaze and scatter with more fresh basil leaves before serving.

Equipment Needed

Spice Level:

Dietary

Allergens