This Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella looks deceptively fancy. But it’s basically 4 ingredients (gnocchi, tomatoes, oil, mozzarella) and is a killer 30 minute dinner! Hold on to that last ray of summer!
We are on day 5 with no air conditioning, and the good news is that I have not maimed, injured or otherwise harmed any of my family members yet. The greatest danger lies between the hours of 3pm and 7pm, so if you know me and are thinking of stopping by, I highly recommend coming in the morning to avoiding dismemberment.
I’m just kidding, it’s not really that bad. At least it’s September and not July! Then I would move straight to beheadings. Am I the only one who turns into an animal when there is no air conditioning?? How did our ancestors do it?
We had so much fun in Paris! It was a little surreal. Yes, some of the waiters were kind of rude once realizing we didn’t speak French (but most of them weren’t!), no, there really are no fat people there, and yes, people really do eat croissants on the regular, an oxymoron so strong that it boggles my mind. There WAS a lot more smoking, so maybe that explains it. (Although I actually don’t think it does. The lack of processed food in the French diet is the real explanation I believe. Plus they walk everywhere.)
My favorite and most charming realization is that French people really do say, “Voila!” all the time. It’s adorable.
(Musee d’Orsay: 100x better than the Louvre.)
We took a croissant making class that was 3 hours long and I loved every minute of it. I’m hoping to make it a few times at home, master some of the techniques, and then share with all of you. Authentic croissants take like 3 days to make, but you’re not that busy, right? That’s what I thought. No one is too busy for homemade French pastries!
How to make Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella
I have a new recipe for you today that is not really new because it is almost exactly the same as this Easy Caramelized Gnocchi with Cherry Tomatoes and Mozzarella, which is a killer 30 minute summer dinner. Today’s recipe for sheet pan gnocchi is another killer 30 minute dinner with almost the same result, except you don’t have to bother standing over the stove. Just dump it all on a pan and be on your merry way.
Also, this time around I had the idea to drizzle the whole thing with balsamic vinegar after roasting, which was a huge win I thought. What is so addictive about balsamic vinegar??
Do you have any basil left in your garden? It’s still hot as blazes over here in Sacramento (%$# broken air conditioner) so mine is doing just fine. Put it to good use! This would also be good using other herbs, I’m thinking thyme or rosemary would be delicious. Or sage! Yum.
Just look at those beautiful blistered tomatoes. Yum. Sheet pan gnocchi ftw!
Gnocchi is a kind of Italian pasta. It’s like a little dumpling made with flour and potatoes. Normally it’s boiled, just like pasta, but today we’re doing sheet pan gnocchi, which makes it delightfully crispy on the edges. It’s a little indulgent (in a good way. I mean isn’t pasta always indulgent?), so I would serve this dish with a nice big green salad, like this Raspberry Avocado Salad, or this Greek Salad Recipe. And a side of One Hour French Bread never hurt anybody!
Facebook | Pinterest | Instagram
One year ago: Chicken Noodle Soup with Homemade Noodles
Four years ago: Chicken Tikka Masala Meatballs
Five years ago: Barbecue Pork Tenderloin Wraps
Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella (30 Minute Dinner)
- 1 (16-oz) package gnocchi*
- 2 pints cherry tomatoes, any color
- 1 (12-oz) tub marinated mozzarella**, (save the oil!!)
- 2-4 cloves garlic, to taste
- basil, fresh, to garnish
- Parmesan, fresh, to garnish
- balsamic vinegar, to garnish
- 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!
More easy gnocchi and sheet pan dinners you will love!
Brown Butter Gnocchi with Asparagus and Prosciutto << this is a really easy skillet meal!
Gnocchi with Carrot and Zucchini Red Sauce << the first time I made gnocchi! The recipe is from my brother. It’s a good one. Do you like my food styling circa 2012? Ha!
Sheet Pan Asian Salmon with Broccoli, Carrots, and Rice Noodles
More easy dinners from friends that you are going to love!
Cherry Tomato Shrimp Linguine from The Noshery
Roasted Broccoli and Tomato Summer Pasta Skillet from Country Cleaver
Pasta with Cherry Tomatoes, Jalapeños and Parmesan from BellyFull
It works as well for a winter side dish as it does an easy summer meal! I made this last night as a side to fish for vegetarian guests. I was a little skeptical because I don’t really like gnocchi but dinner was short notice and being so close to Christmas, I needed to keep it simple. Having said that, my store did not have marinated Bocconcini, so I threw my own together. It was so easy and the flavours and textures were amazing! I could have eaten the whole dish myself. I think the gnocchi is way better cooked this way. This dish made me a gnocchi convert, but only if it is roasted!
I love this recipe and baked gnocchi is my new go to. I rarely boil them any more and I make this dish often. I rarely find fresh mozzarella in oil and sometimes I have to settle for slices instead of pearls but it works. I like the pearls better but any fresh mozzarella works. I just add evoo and some seasonings and I’m good to go. For a lower fat higher protein dish I’ve made this with shrimp instead of cheese. I cook the tomatoes and gnocchi the same way and cook the shrimp separately. At the end I mix in the shrimp as you would mix in the cheese. Tonight it will be cheese.
Okay I never would have thought to add shrimp to this Anthony! Love that idea for some added protein. Thanks so much for all your notes and tips, super helpful! You’re awesome!
When the heatwave subsides and I am willing to use my oven this will be a must try
You are in luck Toni. I have a stovetop version of this recipe here: Gnocchi with Cherry Tomatoes and Mozzarella. It’s 115 degrees in Sacramento today, I haven’t left my house 😂 Keep cool!!
Hello! I was going to make this using frozen Capello’s Almond Flour Gnocchi…will that still work?
Ooh I haven’t tried that brand Jean! I’m thinking it should be fine. Let me know how it goes!
Love this recipe. The balsamic tops off the taste. Oh so easy to make.
Sooo good!! Highly recommend
Haven’t made this yet, but really looking forward to it as I have already bought all the ingredients. I just have a question: How long would this last in the fridge as leftovers?
Hi Grace, it will last 2-3 days in the fridge! It’s not great for meal prep because the gnocchi tend to get a bit soggy. But as leftovers, I love it!
This is one of those recipes that looks too simple to be good. Well I made it last night and it was out of this world. Besides being unbelievably delicious, it was fast and simple to make and even easier to clean up. I used Galbani sliced fresh mozzarella because I had some to use up and I cut it into bite sized pieces. I just coated the gnocchi and tomatoes with EVOO and spices. I cooked it for almost 20 minutes at 450 and then put it under the broiler for 3 – 5 more minutes. When it was done and cooled a bit I just lifted up the parchment and slid the cooked food into a bowl with the mozzarella, and put the clean sheet pan back into the pantry.
Have tried so many of your repipes. Love them all but this is a favorite. Teen son said, “No meat?!?!” Then gobbled it up. He asks for it every week now.
Haha that is the best story Joelle!! Those teens and their close minded ways ;) Thanks so much for taking the time to review!!
Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella is one of the most delicious easy recipes I have made. Thank you! So quick and easy and definitely a hit. I didn’t change a thing other than to cut all the ingredients in half to serve 2 instead of 4. So good! So easy!