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95% would make again

Sheet Pan Gnocchi

You’re 30 minutes and one pan away from dinner with this tasty gnocchi dish. Toss store-bought gnocchi with cherry tomatoes, olive oil, and seasonings until golden brown, then stir in mini mozzarella pearls and basil before serving.

Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Ingredients

for 2 servings

  • 16 oz shelf-stable gnocchi (450 g)
  • 2 pt cherry tomatoes (805 g)
  • ¼ cup olive oil (60 mL)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 3 fresh rosemary sprigs
  • 8 oz mozzarella pearl (225 g)
  • 1 cup fresh basil leaves, roughly torn (40 g)

Nutrition Info

    Calories 1112
    Fat 55g
    Carbs 113g
    Fiber 10g
    Sugar 14g
    Protein 42g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the gnocchi, tomatoes, olive oil, salt, pepper, red pepper flakes, and rosemary and toss to coat. Spread the mixture on a rimmed baking sheet in an even layer.
  3. Bake until the gnocchi is light golden and the tomatoes are beginning to burst, about 25 minutes. Discard the rosemary sprigs. Transfer the mixture to a serving bowl and let cool for 5 minutes.
  4. Add the mozzarella and basil and toss to combine.
  5. Enjoy!

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