Sheet Pan Cherry Tomato Gnocchi

July 23, 2020

Sheet Pan Cherry Tomato Gnocchi

Ready in 30 minutes, this sheet pan cherry tomato gnocchi uses a mix of dried spices to flavor this quick and easy one-pan meal. Top it with shaved Parmesan.

Ready in 30 minutes, this sheet pan cherry tomato gnocchi uses a mix of dried spices to flavor this quick and easy one-pan meal. Top it with shaved Parmesan.

Sheet Pan Cherry Tomato Gnocchi

He may not eat them, but my six-year-old has been having the best time picking tiny tomatoes off the plants in our container garden.

They just started turning colors from green to yellow and red, so this is the start of our summer harvest.

The leaves of the plants are so thick that it can be hard to spot the tomatoes.

Of course, this hunt can seem like a game of hide and seek.

Sheet Pan Gnocchi with Cherry Tomatoes

My son takes over, picking the tomatoes and handing them to me. My job is to put them in my pockets to carefully transport them inside to the kitchen.

It never fails that we always forget to bring a bowl with us before we go out to our back deck.

Most of the time we are surprised and overwhelmed by how many tomatoes are ripe, so we have a lot to carry inside.

Baked Gnocchi with Cherry Tomatoes and Basil

Lately I’ve been making classic caprese salads with fresh mozzarella, basil and a drizzle of olive oil.

Another way I use them is roasting sheet pan after sheet pan of halved cherry tomatoes

They finish cooking in about 30-minutes. Then I stash the tomatoes in a jar in the fridge to be used in pasta, on pizza or even in scrambled eggs

Sometimes I leave cherry tomatoes whole and sauté them in a skillet until they burst.

That same method can work in the oven, too.

With this sheet pan cherry tomato gnocchi, the tomatoes and gnocchi cook side-by-side for a true one-pan meal.

How To Make Sheet Pan Roasted Tomato Gnocchi

This recipe requires barely any prep work, which is one of the many reasons why I love it.

To start, I whisk together olive oil with a mix of dried spices including garlic powder, onion powder, dried oregano, red pepper flakes, salt and pepper. 

This seasoning blend mimics some of the ingredients, such as onions and garlic, I would usually put in tomato sauce that I make on the stove.

On a sheet pan I toss together the tomatoes and gnocchi with the infused olive oil and spread everything into a single layer.

The tomatoes and gnocchi roast for 25 minutes. They’re ready when the gnocchi are golden and the tomatoes are juicy and wrinkled.

Sheet Pan Cherry Tomato Gnocchi

I slowly stir the roasted tomatoes with the gnocchi.

Some of the tomatoes break up coating the gnocchi in a very light, not quite sauce.

To finish this sheet pan cherry tomato gnocchi, I add shaved Parmesan and fresh basil and oregano leaves.

It’s a super easy weeknight dinner that I know will continue to be on regular rotation as long as our tomato plants keep going strong.

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Sheet Pan Cherry Tomato Gnocchi

Sheet Pan Cherry Tomato Gnocchi

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 22-25 minutes
  • Total Time: 27-30 minutes
  • Yield: Serves 4


Ready in 30 minutes, this sheet pan cherry tomato gnocchi uses a mix of dried spices to flavor this quick and easy one-pan meal. Top it with shaved Parmesan.



2 tablespoons olive oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

Pinch of red pepper flakes

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound shelf stable or fresh gnocchi

2 pints cherry or grape tomatoes

Shaved Parmesan for serving

Fresh basil and oregano leaves for serving


Preheat the oven to 450 degrees F.

In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried oregano, red pepper flakes, salt and pepper.

On a sheet pan, toss the gnocchi and tomatoes with the olive oil mixture spreading them into a single layer.

Bake for 22-25 minutes until the gnocchi are lightly browned and the tomatoes are wrinkled and some have burst.

Stir the gnocchi and tomatoes together. The tomatoes will break up coating the gnocchi.

Top with basil and oregano leaves and Parmesan before serving.


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Recipe rating

  1. This was very tasty and easy to make. I didn’t have enough fresh tomatoes so I added a can of drained fire roasted tomatoes. I also took another reviewer’s suggestion and added an onion. Next time I think I will add asparagus too. This recipe is a keeper. Thanks!

  2. Wow, the flavors that were absorbed into the gnocchi were amazing! I replaced the salt with Lawry’s Garlic Salt, used ~3/4 tsp chili flakes and sub’d fresh oregano for the dried since I had it on hand. I kept everything else the same and can’t get over how perfectly seasoned and flavorful the gnocchi turned out!

  3. So simple but so delicious! I added 2 small heads of broccoli & half a red onion to my sheet pan for some extra veg and doubled the amount of oil & spices. I also used fresh garlic and added 2 tbsp of balsamic vinegar. Will definitely be adding this recipe to our weekly roster!

  4. This recipe is absolutely delicious. I make a very simple dish with just olive oil, gnocchi, cherry tomatoes, basil and sausage but it is heavy on the basil. After not being able to find fresh basil at any of the nearby grocery stores I did a quick search for something I could still do with gnocchi and cherry tomatoes. So happy I found this! Followed the directions exactly except of course had to omit the basil at the end. Also should add I was very nervous to cook the gnocchi in the oven having never done that and it was great. Agree with another reviewer to give it all a toss halfway through. Will definitely add this to our dinner rotations. Love a quick easy sheet pan recipe!

  5. So tasty and easy! I am always looking for recipes that are easy to make on a weeknight.
    We doubled the oil and spices, just because it seemed like it needed a bit more. And you would definitely want to stir it once or twice while cooking, otherwise the gnocchi gets dried out. But we will be making it again for sure, thank you!