Caprese Gnocchi Sheet Pan (with Chicken Meatballs or Sausage)
This Caprese Gnocchi Sheet Pan dinner is an easy 20-minute meal made with golden gnocchi, chicken meatballs or sausage, melty mozzarella, and balsamic glaze. Perfect for busy weeknights.
Creator: Leslie Stokes
This is one of those dinners that checks every box for me — quick, minimal dishes, and something the whole family actually eats without complaints. The gnocchi gets golden on the outside, the tomatoes burst and get jammy, and once the mozzarella melts into everything, it just works.
I love that this recipe feels a little elevated without being complicated. It’s great for busy weeknights, but also one I’d happily serve to friends. And that final drizzle of balsamic glaze? Non-negotiable. It pulls everything together and makes the whole pan feel intentional.
If you’re in a season where dinner needs to be fast but still feel good — this one deserves a spot in your rotation.
Why You’ll Love This Recipe
One pan, minimal prep
Ready in about 20 minutes
Family-friendly but still cute
Works with meatballs or sausage
Simple ingredients, big payoff
This is one of those dinners that feels like something you’d order — but you’re making it at home on a weeknight.
Helpful Tips
Spread everything out on the pan — crowded gnocchi steams instead of browns.
Shelf-stable or refrigerated gnocchi both work; no boiling needed.
Use fully cooked meatballs or sausage so everything finishes together.
Add balsamic glaze after baking for the best flavor and presentation.
Make It in a Multi-Cooker
This recipe works great in a multi-cooker with a roast or bake function, which is perfect when you don’t want to turn on the oven.
Toss all ingredients (except mozzarella, glaze, and basil) directly in the pot.
Cook on Roast/Bake at 425°F for about 15–18 minutes, stirring once.
Add mozzarella for the final few minutes.
Finish with balsamic glaze and basil before serving.
I link the multi-cooker I use in the post — it’s one of my go-tos for quick weeknight dinners like this.
Storage & Leftovers
Caprese Gnocchi Sheet Pan (with Chicken Meatballs or Sausage)
Ingredients
- 1 package gnocchi shelf-stable or refrigerated
- 1 lb chicken meatballs pre-made or homemade or chicken sausage, sliced
- 1 pint cherry tomatoes
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & black pepper to taste
- 1 cup pearl mozzarella or torn fresh mozzarella
- Balsamic glaze for finishing
- Fresh basil chopped
Let's Make It
- Preheat oven to 425°F.
- Add gnocchi, tomatoes, and chicken meatballs or sausage to a large sheet pan.
- Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
- Toss everything evenly, spread out, and roast for 20–22 minutes, until tomatoes burst and gnocchi is golden.
- Add mozzarella during the last 5 minutes so it melts without burning.
- Finish with balsamic glaze and fresh basil before serving.
Nutrition Facts
Nutrition (Estimated, per serving)
Calories: 430–470
Protein: 28–32g
Carbohydrates: 42–48g
Fat: 16–18g
Fiber: 3–4g
