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Sheet Pan Gnocchi and Tomatoes

Sheet Pan Gnocchi and Tomatoes

This Sheet Pan Gnocchi and Tomatoes recipe is a simple yet gourmet dish that combines crispy gnocchi with bursting cherry tomatoes, roasted garlic, and fresh basil, all cooked on a single baking sheet for minimal cleanup.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 pound (16 oz) shelf-stable potato gnocchi
  • 2 pints (approx. 4 cups) cherry or grape tomatoes
  • 4-5 cloves fresh garlic (smashed)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh basil leaves (packed)
  • Balsamic glaze (for drizzling)
  • 1/4 cup freshly grated Parmesan cheese

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large mixing bowl, combine the dry gnocchi, whole cherry tomatoes, and smashed garlic cloves.
  4. Drizzle the olive oil over the mixture and sprinkle with salt, pepper, and dried oregano.
  5. Toss everything together to ensure even coating.
  6. Spread the mixture in a single layer on the prepared baking sheet.
  7. Roast for 20 to 25 minutes, tossing halfway through.
  8. Remove from the oven and sprinkle with Parmesan cheese and fresh basil.
  9. Drizzle with balsamic glaze before serving.

Notes

Avoid boiling the gnocchi before roasting. Use parchment paper for easy cleanup. Store leftovers in an airtight container for up to three days.