Sheet Pan Gnocchi with Cherry Tomatoes and Basil
Golden roasted gnocchi with blistered cherry tomatoes and fresh basil tossed in a light garlic olive oil sauce. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs store-bought potato gnocchi, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb store-bought potato gnocchi
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup, torn fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Parmesan cheese, grated
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat the oven to 425°F. On a large rimmed baking sheet, toss 1 lb store-bought potato gnocchi and 2 cups cherry tomatoes with 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the gnocchi and tomatoes in a single layer and roast for 20-25 minutes, stirring halfway through, until the gnocchi are golden and the tomatoes blister.
- Step 3: Remove from the oven and immediately toss with 1/2 cup torn fresh basil leaves and 1/4 cup grated Parmesan cheese. Serve warm.
