Home Recipes Crispy Sheet Pan Gnocchi with Tomatoes Dinner · Italian
Crispy Sheet Pan Gnocchi with Tomatoes Shelf-stable gnocchi roasted straight on the pan until golden and crisp, with jammy cherry tomatoes and red onion. One pan, 30 minutes.
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Prep 10 min
Cook 22 min
Yield 4 servings
Difficulty Easy Skip the boiling water. Packaged gnocchi roasted in a hot oven turns crisp outside and pillowy inside, like tiny roast potatoes.
The tomatoes burst into a quick sauce on the same pan, so there is almost nothing to wash up.
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Why this recipe works Roasting the gnocchi from raw gives a crisp crust that boiled gnocchi never gets. A very hot oven and a single layer let moisture escape instead of steaming. Cherry tomatoes collapse into a sauce that coats everything in the last minutes. Key ingredients
Shelf-stable potato gnocchi The vacuum-packed kind roasts best. Fresh or frozen gnocchi release more water and stay softer.
Cherry tomatoes Small and sweet, they blister and burst in the time the gnocchi takes to crisp. Tips for success Use a large rimmed sheet pan and do not crowd it; use two pans if needed. Toss once halfway so both sides of the gnocchi brown. Questions, answered Do I need to boil the gnocchi first? No. Shelf-stable gnocchi roast perfectly from the packet.
The recipe
Crispy Sheet Pan Gnocchi with Tomatoes Shelf-stable gnocchi roasted straight on the pan until golden and crisp, with jammy cherry tomatoes and red onion. One pan, 30 minutes.
By The Hearth & Herb Kitchen
Prep 10 min
Cook 22 min
Yield 4 servings
Difficulty Easy Ingredients Equipment As an Amazon Associate we earn from qualifying purchases.
Method 01 Heat the oven to 450°F (230°C) with a rack in the upper third.
02 Toss the gnocchi, tomatoes and onion with the olive oil, salt and oregano directly on a large rimmed sheet pan, then spread into a single layer.
03 Roast for 12 minutes, then stir and roast for 8-10 minutes more, until the gnocchi are golden and the tomatoes have burst.
04 Finish with the cheese and torn basil, and serve straight from the pan.
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