Sheet Pan Gnocchi with Tomatoes and Corn
on Jul 22, 2025
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This easy sheet pan gnocchi is the perfect summer vegetarian dinner recipe. It has roasted tomatoes and corn. When everything is almost finished roasting, I melt a little fresh mozzarella on top. Then I stir the gnocchi and veggies with basil pesto and chives right after I take it out of the oven. Each bite is full of bold flavor and fresh herbs.
Table of Contents
Why You’ll Love This Recipe
It is a 10-ingredient sheet pan dinner that involves minimal prep work. All you have to do is halve a pint of cherry tomatoes and slice the kernels off 2 ears of corn. You don’t even have to mince garlic because that’s already in the pesto, which can be homemade or store-bought.
The gnocchi and veggies roast in about 30 minutes. This weeknight dinner feels special and celebrates peak summer ingredients. It’s so simple. That’s the beauty of a seasonal sheet pan vegetarian recipe.
The recipe calls for packaged gnocchi, a super convenient store-bought ingredient. I keep at least one box next the dried pastas in my pantry. These potato dumplings are wonderful roasted together with a mix of vegetables.
The Ingredients
This is what you need:
- Gnocchi is easy to find with the the pasta in the Italian food section at the grocery store. You can substitute with cauliflower gnocchi to make this recipe gluten-free.
- Tomatoes: You can use cherry tomatoes or grape tomatoes in any color. I find that cherry tomatoes are more juicy and have have more delicate skins, so that’s why I prefer them.
- Corn: Summer is sweet corn season, so I buy 2 ears and slice the kernels right off. This is about 2 cups. You can substitute with canned corn or frozen corn, thawed first. Because of the water content of frozen corn, it won’t turn out as crisp at the edges.
- Pesto: During summer, I have 2 basil plants in my garden, so I am always whipping up homemade pesto in the food processor. If you do use store-bought pesto, try to find it in the refrigerator case at the grocery either with the produce or the fresh pasta. It will have a brighter and fresher flavor than jarred pesto.
- Fresh mozzarella: I melt torn mozzarella pieces over the roasted gnocchi, corn and tomatoes. It doesn’t turn out overly cheesy, but I do like that milky, mellow taste with the acidity of the tomatoes and herby pesto.
- Chives: As I toss the cooked gnocchi and veggies with pesto, I also add minced chives for mild onion flavor.
- Red pepper flakes, kosher salt and black pepper season everything on the sheet pan.
- Olive oil: For the best taste, I use high-quality extra virgin olive oil.
How To Make This Sheet Pan Gnocchi Recipe
Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
1. Toss the gnocchi, tomatoes and corn with oil, red pepper flakes, salt and pepper. You can do this right on the pan. Make sure to spread out everything into a single layer.
2. Roast the gnocchi and vegetables. The gnocchi should be lightly golden. The tomatoes should be juicy and wrinkled, and some of the corn should be crisp at the edges. This will take 23-25 minutes.
3. Melt the mozzarella over the gnocchi, tomatoes and corn. Scatter the cheese across the pan. It will melt in 5 minutes.
4. Gently fold the pesto and chives with the gnocchi and veggies. Again, do this on the pan, so you don’t have to wash a bowl.
Serving
I like serving this easy gnocchi recipe with a salad such as a lemon arugula salad, a better-than-a-restaurant house salad or an Italian chopped salad. On the side you can also include a slices of crusty bread or focaccia.
Leftovers & Storage
You can keep leftover gnocchi in an airtight container in the refrigerator up to 3 days. When the gnocchi is cold, it will be extra chewy. Reheat it in the microwave or in a 350-degree F oven.
Another option is to turn it into a salad. I roughly chop the cold gnocchi and add baby spinach and arugula or chopped romaine and a drizzle of lemon or balsamic vinaigrette.
More Easy Gnocchi Recipes
Cherry Tomato Gnocchi
Roasted Asparagus Mushroom Gnocchi
Sheet Pan Gnocchi with Mixed Vegetables
Stovetop Pesto Gnocchi with Sun Dried Tomatoes
Baked Mushroom Gnocchi
Roasted Butternut Squash Gnocchi
If you love pasta for dinner, don’t miss my easy seasonal pasta guide for inspiration all year long. Love vegetables, too? Don’t miss my roasted veggie recipe guide.
Sheet Pan Gnocchi with Tomatoes and Corn
Ingredients
- 1 pound shelf-stable gnocchi
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 ears corn, kernels sliced off
- 2 tablespoons olive oil
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces fresh mozzarella, torn into pieces
- 1/3 cup basil pesto
- 1 tablespoon minced chives
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- On the prepared sheet pan, toss the gnocchi, tomatoes and corn with olive oil, red pepper flakes, salt and pepper. Spread everything into a single layer.
- Roast for 23-25 minutes until the gnocchi and corn are lightly golden and the tomatoes are wrinkled but still juicy.
- Scatter the mozzarella over the gnocchi and veggies. Roast for another 5 minutes until the cheese has melted.
- On the sheet pan, spoon the pesto over the gnocchi, tomatoes and corn. Sprinkle with chives and gently stir everything together.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
