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Sheet Pan Gnocchi on a plate
Rachel Kim

Sheet Pan Gnocchi

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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 oven to 425°F; line 18-by-13-inch rimmed sheet with parchment rated for temperature. Toss gnocchi, tomatoes, and zucchini with oil, garlic, salt, and pepper on pan.
  2. Spread in one layer with some gaps; roast 15 minutes.
  3. Turn gnocchi and vegetables; roast 10 to 12 minutes more until edges brown and tomatoes split.
  4. Scatter small mozzarella pieces; bake 2 to 3 minutes until just softened.
  5. Drizzle vinegar; fold in basil. Divide among 4 bowls while gnocchi edges retain chew.