Sheet Pan Cherry Tomato Gnocchi
Ready in 30 minutes, this cherry tomato sheet pan gnocchi uses a mix of dried spices to flavor this quick and easy one-pan meal. Top it with shaved Parmesan and basil.
Servings: 4
Ingredients
- 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 tomatoes
- Shaved Parmesan for serving
- Fresh basil leaves for serving
Instructions
- 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. Spread them into a single layer across the pan.
- Roast the gnocchi and tomatoes for 22-25 minutes. The gnocchi should be lightly browned on the edges and the tomatoes should be juicy, soft and wrinkled.
- Stir the gnocchi and tomatoes. Some of the roasted tomatoes will break apart and coat the gnocchi.
- Garnish with Parmesan and basil.
Video
Notes
Cherry tomatoes are more juicy when roasted and will coat the gnocchi more than grape tomatoes, but you can use them as a substitute.
You can save leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a 350-degree F oven.
You can also eat leftovers cold in a salad with favorite greens and vinaigrette. I recommend roughly chopping the gnocchi if you are planning to eat it this way.
Nutrition
Calories: 303kcal | Carbohydrates: 51g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 1047mg | Potassium: 528mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1187IU | Vitamin C: 54mg | Calcium: 80mg | Iron: 6mg