Tomato Caper Crispy Baked Gnocchi

Switch out spaghetti night with this savory baked dish loaded with gnocchi, tomatoes, capers and cheese.


  • 1 package (about 1 pound) gnocchi
  • 1 tablespoon butter
  • Olive oil
  • 1 small onion, diced
  • Salt and pepper
  • 1 cup fresh grape tomatoes, whole
  • 2 cloves garlic, minced
  • 1 tablespoon whole capers, drained
  • 1 teaspoon red pepper flakes
  • 1/4 cup dry white wine
  • 1 cup canned crushed tomatoes
  • 1 tablespoon fresh oregano, chopped
  • 3/4 cup shredded mozzarella
  • 1/4 cup grated Parmesan cheese
  • Parsley, for garnish
  • Basil, for garnish


  1. Preheat oven to 400 degrees. Boil gnocchi according to package instructions. Drain and set aside.
  2. In a 9-inch cast-iron skillet, melt butter and olive oil. Add gnocchi and brown on all sides until crispy, about 5 minutes. Remove and set aside.
  3. Using the same skillet, coat with olive oil and sauté onions until translucent. Lightly season with salt and pepper. Add grape tomatoes and sauté until they burst. Add garlic, capers and red pepper flakes, and cook for another 30 seconds. Deglaze skillet with white wine and reduce by half. Add crushed tomatoes, oregano and shredded mozzarella. Add crispy gnocchi to sauce mixture and top with Parmesan.
  4. Place in preheated oven and bake 20 to 30 minutes or until golden brown and bubbling. Cool for 10 minutes. Garnish with basil and parsley. Enjoy!