Smoky Foil-Packet Pesto Gnocchi With Tomatoes and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 (17.6 oz / 500 g) package shelf-stable pre-cooked potato gnocchi
• 1/2 cup basil pesto
• 2 cups cherry tomatoes (about 12 oz), halved
• 8 oz fresh mozzarella pearls (about 1 1/2 cups), divided
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons balsamic glaze, for finishing
• 1/4 cup fresh basil leaves, torn, for finishing

Do This

• 1) Preheat a gas grill to 425°F (medium-high). Set up 2 large sheets of heavy-duty foil (about 18 x 24 inches) in a cross.
• 2) Toss gnocchi, pesto, tomatoes, olive oil, garlic, salt, pepper, and red pepper flakes; stir in half the mozzarella.
• 3) Pile mixture in the center of the foil; seal tightly into a packet, leaving a little air space for steam.
• 4) Grill, covered, for 12 minutes, flipping once halfway through.
• 5) Carefully open the packet; add remaining mozzarella, then grill uncovered for 2–3 minutes until the cheese melts and tomatoes look blistered.
• 6) Finish with torn basil and a drizzle of balsamic glaze. Serve hot right from the foil or spoon onto plates.

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Why You’ll Love This Recipe

• No boiling required: Shelf-stable, pre-cooked gnocchi goes straight into the foil packet.
• Smoky caprese vibes: Blistered tomatoes, melty mozzarella, basil pesto, and balsamic glaze taste like summer on the grill.
• Low-fuss cleanup: Everything cooks in one packet (and serving can be as simple as opening the foil).
• Weeknight-friendly: Ready in about 25 minutes with simple store-bought ingredients.

Grocery List

• Produce: cherry tomatoes, garlic, fresh basil
• Dairy: fresh mozzarella pearls
• Pantry: shelf-stable pre-cooked gnocchi, basil pesto, olive oil, kosher salt, black pepper, crushed red pepper flakes (optional), balsamic glaze

Full Ingredients

Main Foil Packet

• Pre-cooked gnocchi: 1 (17.6 oz / 500 g) package shelf-stable potato gnocchi
• Basil pesto: 1/2 cup
• Cherry tomatoes: 2 cups (about 12 oz), halved
• Fresh mozzarella pearls: 8 oz (about 1 1/2 cups), divided
• Olive oil: 1 tablespoon
• Garlic: 2 cloves, finely minced
• Kosher salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Crushed red pepper flakes (optional): 1/4 teaspoon

To Finish

• Fresh basil leaves: 1/4 cup, torn
• Balsamic glaze: 2 tablespoons, to drizzle

Equipment

• Heavy-duty aluminum foil: 2 large sheets (about 18 x 24 inches)
• Gas grill with lid (or see oven alternative in the steps)
• Instant-read thermometer (optional): helpful for checking grill temp

Step-by-Step Instructions

Step 1: Preheat the grill and set up the foil

Preheat a gas grill to 425°F (medium-high). You want strong heat so the tomatoes blister and the gnocchi gets a little toasty around the edges.

Lay 2 large sheets of heavy-duty foil (about 18 x 24 inches each) in a cross pattern on the counter to create a double layer. This helps prevent leaks from the pesto and tomato juices.

Step 2: Mix the pesto gnocchi filling

In a large bowl, combine:

1 (17.6 oz / 500 g) package pre-cooked gnocchi, 1/2 cup pesto, 2 cups halved cherry tomatoes, 1 tablespoon olive oil, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using).

Stir until the gnocchi is evenly coated. Fold in 4 oz mozzarella pearls (half of the total). Keeping the rest for later gives you that fresh, melty caprese finish.

Step 3: Build and seal the foil packet

Mound the gnocchi mixture in the center of the foil cross. Bring the long sides up and over the filling, then fold to seal. Fold in the ends tightly to create a secure packet.

Leave a small amount of headspace inside the packet so steam can circulate and cook everything evenly.

Step 4: Grill the packet until bubbling

Place the foil packet on the grill grates, seam-side up. Close the lid and cook for 12 minutes, flipping the packet once at the halfway point (at 6 minutes) using tongs or a grill spatula.

You should hear gentle sizzling and see the packet puff slightly as it steams.

Step 5: Open, top with mozzarella, and finish for smoky melt

Carefully open the packet (hot steam will rush out). Sprinkle in the remaining 4 oz mozzarella pearls, spreading them across the top.

Leave the packet open and cook for 2–3 minutes with the grill lid open, just until the mozzarella turns glossy and melty and the tomatoes look lightly blistered. If you want a touch more smoke and char, keep the packet open for the full 3 minutes.

Step 6: Finish like caprese and serve

Remove the packet from the grill and let it rest for 2 minutes (the sauce thickens slightly as it cools). Sprinkle with 1/4 cup torn basil.

Drizzle with 2 tablespoons balsamic glaze right before serving. Spoon onto plates, or serve straight from the foil for the coziest, lowest-cleanup option.

Step 7: Oven option (same ingredients, same vibe)

If grilling isn’t an option, bake the sealed packet on a rimmed baking sheet in a 450°F oven for 18 minutes. Carefully open, add the remaining mozzarella, then bake 3 minutes more until melted. Finish with basil and balsamic glaze as directed.

Pro Tips

• Use heavy-duty foil and a double layer: Pesto and tomato juices can seep through thin foil.
• Keep some mozzarella for the end: Adding half at the finish gives you creamy pools of cheese instead of overcooked, rubbery mozzarella.
• Halve the tomatoes: They soften faster and release juices that mix with pesto to form a glossy, spoonable sauce.
• Don’t overcook: The gnocchi is already cooked; you’re heating through and adding blistered, smoky flavor. Stick to the stated times.
• Adjust pesto thickness if needed: If your pesto is very thick, stir in 1 tablespoon water before sealing the packet to help it coat and steam nicely.

Variations

• Protein boost: Add 8 oz fully cooked chicken sausage (sliced) or 2 cups shredded rotisserie chicken to the bowl before sealing the packet.
• Greens in the packet: Stir in 2 packed cups baby spinach right before sealing. It will wilt into the pesto as it cooks.
• Different pesto: Swap basil pesto for sun-dried tomato pesto (same amount) for a deeper, sweeter, smoky flavor.

Storage & Make-Ahead

Let leftovers cool to room temperature for no more than 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat in a covered skillet over medium-low heat with 1–2 tablespoons water for 5–7 minutes, stirring occasionally, until hot throughout.

Make-ahead option: assemble the foil packet (without the finishing basil and balsamic glaze) up to 8 hours in advance. Refrigerate the sealed packet on a tray. Grill as directed, adding 2 extra minutes to the covered grilling time (14 minutes total covered), then finish with mozzarella, basil, and balsamic glaze.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 18 g protein, 55 g carbohydrates, 24 g fat, 4 g fiber, 6 g sugar, 820 mg sodium.