Sheet Pan Gnocchi with Cherry Tomatoes
Pillowy potato gnocchi roast alongside burst cherry tomatoes, garlic, and fresh basil on a single sheet pan, producing crispy-edged gnocchi without any boiling required.
Ingredients
- 16 oz shelf-stable or refrigerated potato gnocchi
- 2 cups cherry tomatoes
- 4 cloves garlic cloves, thinly sliced
- 4 tbsp extra-virgin olive oil
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup grated Parmesan cheese
- 4 oz fresh mozzarella, torn
- 1/2 cup fresh basil leaves, torn
- 2 tbsp balsamic glaze
Instructions
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1
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease lightly.
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2
Spread 16 oz shelf-stable or refrigerated potato gnocchi and 2 cups cherry tomatoes on the sheet pan in a single layer. Scatter 4 cloves thinly sliced garlic cloves over the top.
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3
Drizzle 4 tbsp extra-virgin olive oil over everything. Sprinkle with 1 tsp Italian seasoning, 1/4 tsp crushed red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Toss to coat, then spread back into a single layer.
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4
Roast for 20-25 minutes, tossing once halfway, until gnocchi are golden and crispy on the edges and tomatoes have burst.
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5
Scatter 4 oz torn fresh mozzarella over the pan and return to the oven for 2-3 minutes until just melted.
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6
Remove from oven, sprinkle with 1/4 cup grated Parmesan cheese, then drizzle with 2 tbsp balsamic glaze and top with 1/2 cup torn fresh basil leaves. Serve immediately.