Gnocchi Caprese Bake with Basil Olive Oil and Neapolitan Herb Balsamic
This gnocchi bake is inspired by the classic flavours of a caprese salad. With extra vegetables for good measure and a generous drizzle of Neapolitan Herb Balsamic, you'll hardly believe it came together so quickly.
Basil Olive Oil and Neapolitan Herb Balsamic Gnocchi Caprese Bake
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Category
Mains
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 Package gnocchi
½ Cup bocconcini cheese
1 Cup cherry tomatoes
2 Bell peppers, cut into 1-inch pieces
4 Garlic cloves, minced
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3 Tbsp. Basil Olive Oil
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2 Tbsp. Neapolitan Herb Balsamic
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½ Tsp. Spanish Rosemary Sea Salt, or to taste
Black pepper, to taste
2 Tbsp. Fresh Basil, torn (optional)
Directions
Preheat oven to 450°F with a rack in the centre of the oven. Line a rimmed baking sheet with parchment paper.
In a large bowl, place bell peppers, garlic, cherry tomatoes, and gnocchi. Drizzle with Basil Olive Oil, then sprinkle with Rosemary Sea Salt and a few grinds of black pepper.
Gently toss to combine, then transfer to the baking sheet and spread into an even layer. Top with half the bocconcini cheese.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown, about 18 to 20 minutes total.
Remove from the oven and add the remaining bocconcini cheese. Divide between plates, drizzle with Neapolitan Herb Balsamic, and sprinkle fresh basil.
Recipe Video
Recipe Note
A little spice in this recipe is great for all the chili-heads out there! Try swapping in our Baklouti Green Chili Olive Oil or Serrano Honey Vinegar to level up the heat.
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