Caprese sheet pan gnocchi

Caprese sheet pan gnocchi

Total: 30 Min. | Active: 10 Min.
Nutritional value / person: 596 kcal
, Fat: 36 g
, Carbohydrate: 46 g
, Protein: 20 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ bunch basil, roughly chopped
½ dl water
¼ dl olive oil
¼ tsp salt
a little pepper

Sheet pan gnocchi

300 g gnocchi
150 g different coloured cherry tomatoes
1 ½ tbsp olive oil
¼ tsp salt
a little pepper

To serve

145 g mini mozzarella balls, drained
100 g different coloured cherry tomatoes, cut in half
½ bunch basil, leaves torn off
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How it's done

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Puree the basil, water and oil, season.

Sheet pan gnocchi

Mix the gnocchi with all the other ingredients up to and including the pepper on a baking tray.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C, remove.

To serve

Add the mozzarella and tomatoes to the tray, drizzle the pesto on top, garnish with the basil.

Good to know
Tip: Mix 2 tbsp of lemon juice into the pesto.

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