DinnerItalianServes 2

Sheet-Pan Gnocchi with Tomatoes

Shelf-stable gnocchi roast straight from the packet, no need to boil first.

9.0

out of 10

8 cooking reviews · 100% would make again

Typically 8 min hands-on, 22 min unattended

by Jo Kim

Make my version

Photo to come

Cook it

5 ingredients · 3 steps · 8 min hands-on

Ingredients

1 lb shelf-stable potato gnocchi
2 cups cherry tomatoes
3 tbsp olive oil
3 cloves garlic, smashed
Torn basil and grated Parmesan (to serve)

Start cooking mode

Method, 3 steps

30 min total

Heat the oven to 425°F. Toss the gnocchi, tomatoes, oil, and garlic on a sheet pan with a good pinch of salt.
oven 425°F
Roast, shaking the pan once, until the gnocchi are golden and the tomatoes have collapsed, 22 to 25 minutes.
timer 23 min
Crush a few tomatoes into a rough sauce, then finish with basil and Parmesan.

Notes from the kitchen

Season in stages and taste before serving, the amounts here are a starting point, not a rule.

From people who cooked it

8 reviews

9/10 · Helen T. · would make again
Added a handful of torn mozzarella for the last 5 minutes. So good.
9/10 · Wole A. · would make again
9/10 · Priya S. · would make again
8/10 · Daniel K. · would make again · changed it
9/10 · Lena M. · would make again
10/10 · Marco P. · would make again
9/10 · Elle R. · would make again · changed it
9/10 · Nia S. · would make again

What Jo Kim cooks it in

Commission-earning. Never affects scores or ranking.

Rimmed sheet pan

Low sides let the gnocchi brown instead of steam. Line it for easy cleanup.

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