This dish is proof that simple cooking doesn’t have to be boring. By baking gnocchi in the oven or air fryer instead of boiling, you get a surprisingly crispy bite that pairs perfectly with the classic caprese flavors: juicy tomatoes, creamy mozzarella, and fresh basil. It’s quick to make, looks festive, and is ideal as a light dinner, lunch, or snack. No wonder this recipe is currently a hit on social media and in food magazines.
Why this recipe?
- Quick (15–25 min), minimal dishes, perfect for warm evenings.
- Trend-proof: crispy baked gnocchi instead of boiled, mixed with caprese flavors: tomato, mozzarella, basil.
Ingredients (serves 3–4)
- 500 g fresh gnocchi (chilled)
- 2 tbsp olive oil (neutral + extra to finish)
- 1 tsp Italian herbs or dried basil
- 1 small tsp garlic powder (optional)
- 250 g cherry tomatoes, halved
- 200 g mini mozzarella (or 1 ball buffalo mozzarella, torn)
- Handful fresh basil leaves, torn
- 1–2 tsp balsamic (cream or vinegar), to taste
- Salt and freshly ground pepper
- Optional: 30 g grated Parmesan for extra umami
- Optional spicy: pinch chili flakes
Quick route: air fryer
1. Preheat – Air fryer to 200 °C. Toss gnocchi with 2 tbsp oil, herbs, garlic powder, pinch salt/pepper.
2. Air fry – Spread gnocchi in one layer (2 batches if needed). Bake 10–12 min, shake every 3–4 min. Done when golden brown and crispy.
3. Caprese mix – Place hot gnocchi in a bowl with tomato, mozzarella, and basil. Drizzle with 1–2 tsp olive oil and balsamic; toss briefly. Season.
4. Serve – Directly from bowl or on platter. Top with Parmesan and chili flakes if desired.
Alternative: oven
1. Preheat – Oven to 220 °C (fan 200 °C).
2. Roast – Mix gnocchi with oil/herbs as above. Spread on parchment-lined baking tray. Bake 18–22 min, flip halfway. (For extra roast: add tomatoes to tray for last 8 min.)
3. Finish – Mix from tray with mozzarella and basil, finish with oil/balsamic and season.
Cooking tips & common mistakes
- Do not pre-boil! Fresh gnocchi go straight in air fryer/oven; boiling makes them mushy, not crispy.
- Work in batches for crunch; don’t overcrowd.
- Serve immediately: gnocchi lose crispness as they cool or sit in moisture.
- Add balsamic after cooking for fresh sweet-sour punch.
Variations (trending twists)
- Protein boost: roasted chicken, chickpeas, or fried halloumi (halloumi can go in air fryer 6–8 min).
- Extra veggies: zucchini ribbons or grilled peppers.
- Pesto-caprese: stir in 1–2 tbsp green pesto.
- Spice it up: chili flakes or harissa oil.
- Gluten-free: use gluten-free gnocchi; check herb mix too.
Serving
- As lunch bowl with rocket underneath.
- As snack: serve on skewers with basil leaf.
- As full dinner with simple green salad.
Storing & reheating
- Best eaten fresh. Leftovers max. 1 day in fridge.
- Reheat: 3–4 min in air fryer at 190 °C or 8–10 min in oven at 180 °C; add fresh basil only after reheating.
