Sheet pan · Tested twice

Sheet-Pan Gnocchi and Tomatoes

Name: Sheet-Pan Gnocchi and Tomatoes
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 (16-oz) packages shelf-stable potato gnocchi; 1 1/2 lb cherry tomatoes; 1 red onion, cut into thin wedges; 4 cloves garlic, smashed; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon chili flakes; Salt and black pepper; 8 oz mozzarella pearls, drained; Fresh basil, to finish

The gnocchi never touch water. Straight from the packet onto a hot pan, they crisp outside and stay soft within, while the tomatoes collapse into something that behaves like a sauce.

8 minHands-on

30 minTotal

4Serves

1 panTo wash up

Front of the cardwhat you cook

Ingredients

2 (16-oz) packages shelf-stable potato gnocchi
1 1/2 lb cherry tomatoes
1 red onion, cut into thin wedges
4 cloves garlic, smashed
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon chili flakes
Salt and black pepper
8 oz mozzarella pearls, drained
Fresh basil, to finish

Method

Heat the oven to 425 degrees F with a large sheet pan inside.
Toss the gnocchi, tomatoes, onion and garlic with the olive oil, oregano, chili flakes, salt and pepper.
Spread on the hot pan in a single layer — use two pans if it looks crowded.
Roast 20 to 25 minutes, stirring once at the halfway point, until the gnocchi are golden and crisp at the edges and the tomatoes have burst.
Scatter the mozzarella over and return to the oven for 2 minutes, just until it softens.
Crush a few tomatoes against the pan with a spoon to make a loose sauce, then finish with basil and serve from the pan.

Back of the cardwhat to know

Swap the gnocchiAny small pasta shape, boiled to just under package time and dried, works the same way. Fresh refrigerated gnocchi does not — it is too wet and steams instead of crisping.

Swap the cheeseTorn fresh mozzarella, cubed feta added at the end, or nothing at all. The dish stands up without it.

Make it veganLeave out the mozzarella and add a handful of toasted breadcrumbs and a squeeze of lemon instead.

Keeps3 days refrigerated. The gnocchi soften in storage — reheat in a hot dry pan rather than a microwave to bring back some crispness.

LeftoversGood cold as a salad with rocket and a sharp vinaigrette, which is arguably better than the reheated version.

What goes wrongCrowding the pan. Gnocchi need space and a genuinely hot surface; piled up, they release steam and come out pale and soft. Two pans is the fix.

Serve withA green salad and bread, or nothing at all — it is a complete dinner on its own.

The bit that matters

Preheat the pan, not just the oven. Gnocchi hitting a hot surface start crisping immediately; on a cold tray they sit in their own moisture for the first five minutes and never fully recover.

*Approximately 430 calories per serving. Calories are an estimate from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.