Sheet Pan Tomato Basil Gnocchi

This 30-minute Sheet Pan Tomato Basil Gnocchi recipe is easy & literally bursting with flavor. The best quick weeknight dinner or lazy Sunday Supper. This simple Italian-inspired recipe is a hearty vegan/vegetarian summer meal everyone will love.

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 595 kcal

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

STORING & REHEATING:

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.

SUBSTITUTES & VARIATIONS:

Replace cherry tomatoes with chunks of Roma or other larger tomatoes.
Extra Veggies - add 1 cup diced summer squash.

NUTRITIONAL NOTE: This makes 2 LARGE main course dinner servings. Calories etc will vary based on the brand/type of Gnocchi purchased.

This can also be enjoyed as a side or first course for up to 6 servings.

Nutrition

Calories: 595kcalCarbohydrates: 90gProtein: 11gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 1371mgPotassium: 410mgFiber: 7gSugar: 4gVitamin A: 992IUVitamin C: 41mgCalcium: 83mgIron: 10mg

Keyword baked, easy, oven-roasted, quick, summer, sunday supper, vegan, vegetarian, weeknight

Tried this recipe?Let us know how it was!