Sheet Pan Gnocchi with Cherry Tomatoes

Name: Sheet Pan Gnocchi with Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz shelf-stable or refrigerated potato gnocchi; 2 cups cherry tomatoes; 4 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

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.

40 minEasyServes 4470 cal/serving

ItalianDinnerOvenVegetarianHigh FiberNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

16 oz shelf-stable or refrigerated potato gnocchi
2 cups cherry tomatoes
4 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

1

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease lightly.
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 thinly sliced garlic cloves over the top.
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.
4

Roast for 20-25 minutes, tossing once halfway, until gnocchi are golden and crispy on the edges and tomatoes have burst.
5

Scatter 4 oz torn fresh mozzarella over the pan and return to the oven for 2-3 minutes until just melted.
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.

Questions

Can I make Sheet Pan Gnocchi with Cherry Tomatoes dairy-free?

Not cleanly. Here the dairy (1/4 cup grated Parmesan cheese, 4 oz fresh mozzarella, torn) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Sheet Pan Gnocchi with Cherry Tomatoes gluten-free?

Yes. The gluten in this entry is 16 oz shelf-stable or refrigerated potato gnocchi. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Sheet Pan Gnocchi with Cherry Tomatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Sheet Pan Gnocchi with Cherry Tomatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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