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Sheet pan gnocchi with cherry tomatoes and mozzarella garnished with fresh basil and Parmesan on a parchment-lined baking sheet

Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella

Golden oven-roasted gnocchi with burst cherry tomatoes and creamy marinated mozzarella, all cooked on one pan in about 22 minutes. Finished with fresh basil, Parmesan, and balsamic vinegar for a fast, flavorful weeknight dinner.
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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 484
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz gnocchi shelf-stable or refrigerated
  • 2 pints cherry tomatoes, any color mix of colors recommended
  • 12 oz marinated mozzarella in herbed oil oil reserved for roasting
  • 2 garlic cloves, smashed whole use up to 4 cloves to taste
  • fresh basil to garnish
  • fresh Parmesan to garnish, freshly grated preferred
  • balsamic vinegar to drizzle before serving
  • salt and pepper to taste

Equipment

  • Sheet pan
  • Parchment paper
  • Chef's knife

Method
 

  1. Preheat your oven to 450 degrees F. Line a large sheet pan with parchment paper.
  2. Spread the gnocchi onto the pan. Add the cherry tomatoes. If the pan looks crowded, remove a handful of tomatoes so everything has space to roast rather than steam.
  3. Smash the garlic cloves using the flat side of a chef's knife and add them to the pan whole.
  4. Transfer the mozzarella balls to a separate bowl and set aside. Pour most of the herbed oil from the tub over the gnocchi and tomatoes. Toss with your hands until evenly coated, distributing the herbs throughout.
  5. Arrange everything in a single layer on the pan. Season generously with salt and pepper.
  6. Roast at 450 degrees F for 17 to 20 minutes, until some tomatoes have burst and the gnocchi is golden. Check at 15 minutes as ovens vary.
  7. Let the pan cool for 2 to 3 minutes before adding the mozzarella balls. Top with fresh basil, grated Parmesan, and a drizzle of balsamic vinegar. Serve from the pan.

Notes

Let the pan rest 2 to 3 minutes before adding mozzarella to keep the cheese soft rather than melted flat. For deeper flavor, use 4 garlic cloves. Leftovers keep in the fridge for up to 3 days. Store mozzarella separately and reheat gnocchi in a 375 degree F oven for 8 to 10 minutes for best texture.