Sheet Pan Gnocchi with Tomatoes, Zucchini and Basil

Roasting gnocchi on a sheet pan creates browned edges and a pleasantly soft center without boiling a pot of water. Tomatoes soften and release juices as they roast, while zucchini adds a tender, mild contrast. This method works best when the pan is not crowded; if the ingredients are packed together, they steam instead of browning.

Use the pan space well

Choose a rimmed pan large enough to spread the gnocchi and vegetables in one layer. Cut zucchini into pieces of similar thickness so the edges cook evenly. Toss everything until lightly coated, then give each piece some room. If doubling the recipe, use two pans rather than piling the ingredients onto one.

Check the gnocchi at the recipe’s stated time and turn the pieces if one side is coloring faster. Some ovens have hot spots, so rotate the pan if needed. The tomatoes should look softened and blistered, and the zucchini should be tender with browned edges. Add fresh basil after roasting; its aroma stays brighter away from the oven’s high heat.

Make it your own

A little grated Parmesan or a spoonful of pesto can finish the pan, but taste first—the tomatoes already provide acidity and the gnocchi may be seasoned. Leftovers reheat best in a skillet or hot oven, where the edges can crisp again. For exact quantities and the cooking sequence, follow the recipe card below. Avoid adding extra vegetables that would crowd the pan.

Vagner Carvalho

Sheet Pan Gnocchi with Cherry Tomatoes, Zucchini and Basil

Roasting shelf-stable gnocchi changes the texture from uniformly soft to tender in the middle with lightly crisp edges. Cherry tomatoes burst into a small amount of sauce while zucchini and red onion cook alongside.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian-inspired

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb (450 g) shelf-stable potato gnocchi
• 1 pint (300 g) cherry tomatoes, left whole
• 1 medium zucchini (200 g), cut into 1/2 inch half-moons
• 1 small red onion (120 g), cut into thin wedges
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup (50 g) finely grated Parmesan or vegetarian hard cheese
• 1/2 cup loosely packed basil leaves, torn
• 1 tablespoon fresh lemon juice

Equipment

• Large 13 by 18 inch rimmed sheet pan and mixing bowl

Method

 

1. Heat oven to 425°F (220°C). Use a large rimmed sheet pan with room for a loose layer; two smaller pans are preferable to one crowded pan. This method uses shelf-stable potato gnocchi, not frozen or fresh homemade gnocchi.
2. Separate gnocchi with your fingers in a bowl. Toss with tomatoes, zucchini, onion, oil, garlic, oregano, salt and pepper. Spread evenly over the pan, exposing as much surface as possible.
3. Roast 15 minutes, then turn with a wide spatula. Continue for 10–15 minutes, until gnocchi edges are golden, tomatoes have softened and the zucchini is tender. Check a gnoccho: the center should be hot and tender, not chalky.
4. Toss hot gnocchi gently with lemon juice and Parmesan. Fold in basil just before serving. If the pan is dry, add 1–2 tablespoons hot water to loosen the tomato juices; do not add a cup of liquid. Serve immediately for the best contrast of crisp edges and soft centers.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the tray, including the listed cheese.