This 30-minute Sheet Pan Tomato Basil Gnocchi recipe is a summer favorite & it's literally bursting with flavor. It's a quick and easy Italian-inspired weeknight dinner or lazy Sunday Supper that everyone will love.
Why this Baked Gnocchi Recipe is the Best: The little potato dumplings come out crispy on the outside and chewy tender on the inside in what is my favorite way to cook gnocchi.
Look how colorful and fresh this looks. It is one of my favorite last-minute vegan/vegetarian dinner ideas for a meatless meal that is super filling.
This is similar to my recipe for Pasta alla Pizzaiola, where tomatoes are the star & the sauce is simple. Both go great with my vegan Mediterranean Chopped Salad. Ok, now we cook!
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Ingredients
This simple dinner has just a few items. When fresh basil is in bloom and juicy little tomatoes are at their peak, you will be making this twice a week - it's that good.
Here are important notes for some ingredients:
- Gnocchi - use classic potato shelf-stable or refrigerator store-bought (not frozen)
- Cherry Tomatoes - fresh ripe small bite-sized tomatoes; red, yellow, any color or variety.
- Fresh Basil - the green leaves add flavor and color; do not substitute with dried basil
- Garlic - fresh cloves; chopped or sliced thin.
- Olive Oil - for roasting & creating the chunky fresh sauce.
- Spices - salt, black pepper, & onion powder.
NOTE: This is a great way to use cherry tomatoes that are starting to shrivel / dry up but are still good. They seem to get sweeter the more they age & roasting them is divine!
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Sheet Pan Tomato Basil Gnocchi
This is super easy to make and a favorite for my best college student meal ideas. It is ready in under 30-minutes and all you need is a rimmed tray or baking sheet (can even use a large toaster oven set on bake!)
Here are the easy steps for making this gnocchi tray bake in the oven:
- Assemble the Sheet Pan
- Roast in the Oven
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Assemble the Sheet Pan
Begin by preheating the oven to 425°F.
To the sheet pan spread out the potato gnocchi dumplings in a single layer.
I am using tomatoes that have started to shrivel and wrinkle - they are still good and I feel get sweeter (almost like sun-dried tomatoes) and perfect for roasting in the oven!
Add the tomatoes and the chopped garlic cloves and spread out evenly as seen here.
Drizzle the olive oil over all the ingredients and use your hands to gently toss everything.
Top with the salt, pepper, and onion powder. Use your hands to coat everything.
2 - Roast in the Oven
Once the oven is preheated, place the sheet pan on a rack in the middle of the oven. Cook for 15 minutes.
TIP: cover with foil if you want to keep the oven clean - these tomatoes will burst and pop making things a bit messy!
BE CAREFUL, bursting tomatoes are hot. Remove from the oven, stir to rotate the ingredients. This helps the gnocchi get crispy on both sides.
Place back in the oven to cook for 10 more minutes.
Sheet pan gnocchi is done when they are light brown and crispy on some edges and fork tender. The tomatoes will mostly be burst open and the garlic cooked but not brown or burnt.
Use your hands to tear the basil leaves into small pieces; sprinkle over the top.
Serving & Storing
Spoon sheet pan tomato basil gnocchi onto a large serving platter or to individual plates or pasta bowls.
I like to drizzle on a bit more olive oil on top, stir, & dig right in. Top with grated parmesan if desired.
Enjoy while warm - the inside of the tomatoes may be hot, caution.
What to Serve with Sheet Pan Gnocchi : This is a complete meal in itself and is perfect for a hearty lunch or light dinner.
If you want to pair it with some easy sides, try my recipes for Garlic Sauteed Romano Beans or Simple Spinach Salad.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Do not use freshly made or frozen gnocchi, the cooking time will not work.
- Cover the sheet pan with foil when cooking to keep the exploding tomato mess to a minimum.
- Do NOT substitute dried basil for the fresh.
- Try other pre-made gnocchi flavors like low-carb cauliflower gnocchi, fall favorites like pumpkin or sweet potato gnocchi, or even ricotta.
- Trader Joe's is my favorite packed potato gnocchi and taste testing of many brands agree it is the best store-bought. It holds up well when baking and has lovely texture.
FAQ
I buy this at Trader Joe's all the time & it does work great cooking in the oven. I have not tried it for this particular recipe but have done it on the sheet pan & it should work as a low-carb substitute.
There should be enough oil so the gnocchi and veggies do not stick. However if you have a pan that tends to stick when using, add nonstick spray to your sheet pan before adding ingredients.
Sheet Pan Tomato Basil Gnocchi
Equipment
- sheet pan full or half; 8x11 or bigger
Ingredients
- 1 pound Potato Gnocchi packaged pantry or refrigerator; not frozen or freshly made
- 12 ounces cherry tomatoes washed, dried, & stems removed (1 pint approximate)
- 4 cloves garlic chopped or sliced thin
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ cup basil leaves fresh; hand torn or chiffonnade (long thin strips)
- shaved parmesan cheese optional
- olive oil optional drizzle on top
Instructions
- Preheat the oven to 425°F.
- To the sheet pan add the gnocchi, tomatoes, garlic, & drizzle the olive oil over both. Toss with your hands to coat everything.1 pound Potato Gnocchi, 12 ounces cherry tomatoes, 3 tablespoons olive oil, 4 cloves garlic
- Sprinkle on the spices and toss again to coat. Spread everything into a single layer.½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder
- Cook in the preheated oven for 15 minutes. Optional - cover with foil to keep the bursting tomato mess to a minimum in your oven. Remove from the oven and BE CAREFUL, bursting tomatoes are hot. Stir it around to rotate for even cooking. Place back into the oven to finish cooking.
- Bake for an additional 10 minutes or until the tomatoes are roasting and being to burst open. The gnocchi should be lightly browned and fork tender.
- Remove from oven and gently stir. Spoon onto a serving platter.
- Top with basil leaves & a drizzle more of olive oil if needed. Add optional parmesan cheese shavings.¼ cup basil leaves, shaved parmesan cheese, olive oil
- Serve while warm & season to taste with additional salt and pepper as needed. Add to serving platter or individual plates.
Notes
- Keep leftovers in the refrigerator for. up to 5 days.
- Reheat in the microwave for 30-60 seconds - may require a small drizzle of olive oil first to help rehydrate.
- Replace cherry tomatoes with chunks of Roma or other larger tomatoes.
- Extra Veggies - add 1 cup diced summer squash.
Nutrition
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robin says
We tried this tonight with Trader Joe’s gnocchi it was really easy and both my husband and I loved it, we will definitely have it again.
Angela says
Glad you enjoyed this and will make it again. Thank you for the review and comment.