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Sheet Pan Cherry Tomato Gnocchi

A quick and healthy dish with roasted cherry tomatoes and soft gnocchi, perfect for busy weekdays or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Gnocchi and Sauce
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound shelf-stable or fresh gnocchi
  • 2 pints cherry tomatoes
For Garnish
  • to taste Shaved Parmesan For serving
  • to taste Fresh basil leaves For serving

Method
 

Preparation
  1. Preheat the oven to 450 degrees F.
  2. In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried oregano, red pepper flakes, salt, and pepper.
  3. On a sheet pan, toss the gnocchi and tomatoes with the olive oil mixture. Spread them into a single layer across the pan.
Cooking
  1. Roast the gnocchi and tomatoes for 22-25 minutes until the gnocchi are lightly browned and the tomatoes are juicy and wrinkled.
  2. Stir the gnocchi and tomatoes, allowing some roasted tomatoes to break apart and coat the gnocchi.
  3. Garnish with shaved Parmesan and fresh basil before serving.

Notes

This dish holds up well in the refrigerator for up to three days. Not ideal for freezing due to texture. To make this vegan, omit the Parmesan or use a vegan alternative.