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sheet pan gnocchi ready to serve
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
Cook Time 30 minutes
Total Time 45 minutes
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.