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browned potato gnocchi with burst cherry tomatoes, roasted zucchini half-moons, small softened fresh mozzarella pieces and torn basil mixed through in an ordinary bowl, with no sausage or garnish sprigs
Rachel Kim

Sheet Pan Gnocchi

Roasted gnocchi have chewy browned edges that boiled gnocchi never develop, and a tray of tomatoes and zucchini gives them enough moisture to stay tender inside. This version skips sausage and finishes with fresh mozzarella. Add that cheese late. It should soften into little white pockets rather than spend half an hour releasing milky water across the pan. The torn basil belongs in the warm finished dinner where its smell can survive the trip to the table.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb shelf-stable potato gnocchi
  • 12 oz cherry tomatoes
  • 1 medium zucchini cut into 1/2-inch half-moons
  • 2 tbsp olive oil
  • 2 garlic cloves finely grated
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 oz fresh mozzarella drained, patted dry and torn into small pieces
  • 1/4 cup loosely packed fresh basil leaves torn
  • 1 tbsp balsamic vinegar

Method
 

  1. Heat the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with parchment rated for that temperature. Toss gnocchi, tomatoes and zucchini with olive oil, garlic, salt and pepper directly on the pan.
  2. Spread in one layer with some bare space between the pieces and roast for 15 minutes.
  3. Turn the gnocchi and vegetables and roast for 10 to 12 minutes more until gnocchi edges brown and tomatoes split.
  4. Scatter mozzarella in small pieces across the tray and return to the oven for 2 to 3 minutes just until the cheese softens.
  5. Drizzle with balsamic vinegar and fold in torn basil. Divide among 4 bowls while the gnocchi edges still have some chew.