Sheet Pan Gnocchi with Tomatoes and Corn

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Sheet Pan Gnocchi with Tomatoes and Corn

This easy sheet pan gnocchi recipe is a summer vegetarian dinner with cherry tomatoes, sweet corn, fresh mozzarella, and basil pesto.

Prep Time5

Cook Time30

Total Time35

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

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

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