Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella (30 Minute Dinner)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
17 mins
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Total Time
22 mins
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Servings
4
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Calories
484 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella (30 Minute Dinner)
Description
Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella (30 Minute Dinner) features potato gnocchi roasted alongside vibrant cherry tomatoes and marinated mozzarella cheese. The gnocchi roasts until golden, creating a crisp exterior and soft interior, while the cherry tomatoes release their natural juices and sweeten as they blister. The marinated mozzarella pulls in herbal oils that coat the gnocchi and tomatoes, rounding out the dish with a creamy texture and fresh herb notes.
Roasting on a sheet pan ensures a mostly hands-off cooking process that melds the simple ingredients and creates a rustic, yet harmonious, flavor profile. The garlic cloves add a mellow pungency as they roast whole alongside the gnocchi and tomatoes. Finishing garnishes like fresh basil, parmesan, and balsamic vinegar add brightness and a subtle sharpness to balance the richness.
This meal can be served directly from the pan for an easy weeknight dinner. It pairs well with a simple green salad or crusty bread to soak up the flavorful oils. The recipe notes suggest using marinated mozzarella in herbed oil to enhance the flavors; if unavailable, extra olive oil with Italian seasoning can be used to coat the ingredients effectively.
Ensuring the gnocchi and tomatoes are spread in a single layer allows proper roasting without steaming. The dish is best eaten soon after roasting, while the cheese is still warm and slightly melted. Leftovers can be gently reheated but may lose the crispness on the gnocchi.
Ingredients
- 1 (16-oz) package gnocchi
- 2 pints cherry tomato any color
- 1 (12-oz) tub mozzarella cheese save the oil!!, marinated
- 2-4 cloves garlic to taste
- basil fresh, to garnish
- parmesan fresh, to garnish
- balsamic vinegar to garnish
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Open the package of gnocchi and dump the whole thing on the sheet pan.
- Add 2 packages of cherry tomatoes to the dry pan. If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes.
- Use the side of a chef knife to smash the garlic. Add it to the pan whole. Use as many as you like.
- Open the tub of mozzarella. Remove the cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi. You don't need to use all of it, just enough to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes. Get all those herbs on there!
- Arrange the gnocchi and tomatoes into a single layer on the pan. Sprinkle generously with salt and pepper.
- Roast at 450 for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
- Let the gnocchi cool on the pan for a few minutes before adding the mozzarella (you don't want it to melt into blobs.) You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
- Garnish with fresh basil and parmesan cheese! For a real treat, drizzle a bit of balsamic vinegar over each serving. You will not regret it!
Notes
- Use marinated mozzarella packed in oil for optimal flavor; if unavailable, coat gnocchi and tomatoes with olive oil mixed with Italian seasoning.
- Arrange gnocchi and tomatoes in a single layer with space to roast properly and avoid sogginess.
- Leftover dish can be reheated but may lose some crispness on the gnocchi.
- Gnocchi can be found in the pasta aisle or refrigerated section and should be the oil-marinated small ball variety rather than plain mozzarella blocks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 484kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 67mg | 22% |
| Potassium | 586mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1732IU | 35% |
| Vitamin C | 54mg | 60% |
| Calcium | 481mg | 48% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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