These soft pillowy potato gnocchi stuffed with cherry tomatoes and melted mozzarella will be your favorite summer dish. Every bite reminds of sunny weather and Caprese salad, the perfect combination!
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If you love Italian flavors and creative twists on classics, this Caprese Stuffed Gnocchi will steal your heart. Each gnocco is filled with gooey mozzarella and a burst of sweet cherry tomato, delivering the perfect combination of textures and flavors.
These gnocchi are perfect for a cozy meal at home, a summer dinner with friends, or a special appetizer. Whether you serve them with a simple basil butter, a drizzle of pesto, or a light tomato sauce, this dish feels indulgent but is made with fresh, wholesome ingredients.
Try also these Stuffed Gnocchi with Gorgonzola and these Tarragon Potato Gnocchi. They are simple, just a few ingredients, but the flavor is off the charts!
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Check out also this guide on how to freeze Mozzarella cheese.
🍳 Substitutions
- Mozzarella → Try fontina, provola, or dairy-free cheese if needed.
- Cherry tomatoes → Use sun-dried tomatoes (softened in warm water) for a deeper flavor.
- Basil → Replace with baby arugula, oregano, or even a spoonful of pesto in the filling.
🥣 Variations
- Baked Caprese Gnocchi - Place the stuffed gnocchi in a baking dish, top with more cherry tomatoes, mozzarella, and basil, and bake until bubbly. Check also these Gnocchi alla Sorrentina (Gnocchi with Mozzarella and Tomato Sauce).
- Pesto-Stuffed Gnocchi - Add a touch of pesto inside each gnocco along with the mozzarella and tomato. Or make these Creamy Basil Pesto Gnocchi (from scratch).
- Gorgonzola stuffed Gnocchi - A burst of blue cheese flavor in every bite, check out these Potato Gnocchi stuffed with Gorgonzola.
- Fried Gnocchi Bites - Boil first, then pan-fry in olive oil until golden for a crispy appetizer version.
- Gnocchi Skewers - Thread boiled gnocchi with cherry tomatoes and mozzarella balls on skewers and drizzle with balsamic glaze.
📋 Instructions with Photos
Step 1. Mash the boiled potatoes and mix them with the flour into a dough.
Step 2. Roll the dough and chop it into small pieces.
Step 3. Fill each piece with seasoned cherry tomatoes and mozzarella.
Step 4. Roll the gnocchi into balls and cook them in boiling water.
Caprese Salad and Gnocchi
The idea for this dish is inspired by Caprese salad, my favorite summer salad. A simple salad made with fresh Mozzarella, delicious tomatoes and the best of all herbs, Basil. Like in this Tomato and Mozzarella Caprese Bruschetta.
The name "Caprese" means from Capri. Capri is a small beautiful island in Italy, close to Naples. In summer Caprese Salad is very often eaten as a main dish, especially on the beach, because it's refreshing and light, but still filling. We also often make it into a sandwich, for a quick lunch on the go.
🍽 Serving Suggestions
Serve these stuffed gnocchi hot and fresh with a drizzle of olive oil or melted butter and fresh basil. They also pair beautifully with a light tomato sauce, basil pesto, or garlic butter. Add a sprinkle of Parmesan and cracked black pepper for extra depth. These gnocchi make a lovely vegetarian main course, appetizer, or side dish with grilled vegetables or a green salad.
❄️ Storage & Reheating
Fridge: Store cooked gnocchi in an airtight container for up to 2 days. Reheat gently in a skillet with a bit of olive oil or butter.
Freezer: Freeze uncooked stuffed gnocchi on a tray, then transfer to a freezer bag. Boil directly from frozen-just add 1-2 extra minutes to the cooking time.
Reheating: Reheat boiled gnocchi in a pan with olive oil or butter, or microwave in short bursts with a splash of water. Avoid overcooking, or the cheese may leak out.
💭 Recipe FAQs
Yes! You can assemble the gnocchi a few hours ahead and refrigerate them until ready to cook. You can also freeze them before boiling.
Absolutely! Just use gluten-free flour in the gnocchi dough, and ensure your other ingredients are gluten-free as well.
Add a little extra flour, a tablespoon at a time, until it becomes soft and pliable but not dry. Avoid over-flouring or the gnocchi will turn tough.
⭐ Top tip
The best potatoes for gnocchi are the starchy kind (Russett is the most common). It's better to boil them whole with the skin on, so they absorb less water. Another cooking option is steaming or baking the potatoes (with the skin) but it's more time consuming.
📖 RECIPE
Ingredients
Method
- Boil or steam the potatoes until tender (20-30 minutes depending on the size), then peel them and mash them finely while they're still warm.
- Add the salt and ¾ of the flour and mix well until you get a soft uniform dough, not sticky. If necessary, add more flour.
- Cover in plastic wrap and set aside to cool down for about 10-15 minutes.
- Meanwhile, prepare the filling. Chop the tomatoes in half and remove the center core, leaving only the firm shell. Chop it finely and put it in a bowl.
- Drain the mozzarella and chop it finely, add it to the bowl with the tomatoes. Add the salt and black pepper and set it aside. If water comes out of the mozzarella, drain it as much as possible.
- Cut the dough in 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour and roll the dough with your palm to make a long thick cord about 2 cm (¾") of diameter, then cut chunks 2 cm (¾") long.
- Roll each chunk between your palms to make balls, then press them on your palm to make a disc.
- With a teaspoon, place a little amount of stuffing in the center of the disc and close it on itself, roll it again between your palm to make the ball smooth and set it aside on a clean cloth.
- Bring to boil a large pot of salted water, then slowly drop the gnocchi in and cook until they float to the surface. Drain and put in a large bowl, immediately add good quality olive oil to coat them.
- At the last minute, chop the basil leaves and add them to the Gnocchi.
- Serve with freshly grated Parmigiano.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Cut fillings small: Dice cherry tomatoes and mozzarella into small pieces to ensure the gnocchi seal properly and cook evenly.
- Seal well: Pinch the edges tightly and roll gently to avoid cheese or tomato leaking out during boiling.
- Don't overboil: Gnocchi are ready when they float to the top-overcooking may cause them to break or leak.
- Freezing tip: You can freeze the uncooked gnocchi in a single layer, then transfer to a freezer bag for longer storage. Boil straight from frozen-no need to thaw.
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