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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.

40 minEasyServes 4470 cal/serving

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

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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. 1

    Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease lightly.

  2. 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. 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. 4

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

  5. 5

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

  6. 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.

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Questions

How much time should I plan for Sheet Pan Gnocchi with Cherry Tomatoes?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 4 (25 minutes): "Roast for 20-25 minutes, tossing once halfway, until gnocchi are golden and crispy on the edges and tomatoes have burst."

What oven temperature does Sheet Pan Gnocchi with Cherry Tomatoes need?

For Sheet Pan Gnocchi with Cherry Tomatoes, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 25 minutes, in step 4.

Is there a substitute for Italian seasoning in Sheet Pan Gnocchi with Cherry Tomatoes?

The entry for Sheet Pan Gnocchi with Cherry Tomatoes calls for 1 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Is Sheet Pan Gnocchi with Cherry Tomatoes spicy?

Moderately. The heat in Sheet Pan Gnocchi with Cherry Tomatoes comes from 1/4 tsp crushed red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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

Yes. The gluten in Sheet Pan Gnocchi with Cherry Tomatoes 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 many calories are in Sheet Pan Gnocchi with Cherry Tomatoes?

One serving (the recipe makes 4) is about 470 calories, with 20 g protein, 60 g carbohydrate and 29 g fat, plus 6 g fiber and 745 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Sheet Pan Gnocchi with Cherry Tomatoes?

It is not a good candidate. Refrigerate what is left of Sheet Pan Gnocchi with Cherry Tomatoes within two hours and eat it 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. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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