Name: Sheet Pan Gnocchi Recipe by Tasty
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 16 oz shelf-stable gnocchi; 2 pt cherry tomatoes; ¼ cup olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes; 3 fresh rosemary sprigs; 8 oz mozzarella pearl; 1 cup fresh basil leaves, roughly torn

Sheet Pan Gnocchi Recipe by Tasty

You’re 30 minutes and one pan away from dinner with this tasty gnocchi dish. Toss store-bought gnocchi with cherry tomatoes, olive oil, and seasonings until golden brown, then stir in mini mozzarella pearls and basil before serving.

30 min total 5 min prep 25 min cook 2 servings 941 cal

Ingredients

2 serv.

16 oz shelf-stable gnocchi
2 pt cherry tomatoes
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
3 fresh rosemary sprigs
8 oz mozzarella pearl
1 cup fresh basil leaves, roughly torn

Instructions

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1 Preheat the oven to 425°F (220°C).
2 In a large bowl, combine the gnocchi, tomatoes, olive oil, salt, pepper, red pepper flakes, and rosemary and toss to coat. Spread the mixture on a rimmed baking sheet in an even layer.
3 Bake until the gnocchi is light golden and the tomatoes are beginning to burst, about 25 minutes. Discard the rosemary sprigs. Transfer the mixture to a serving bowl and let cool for 5 minutes.
4 Add the mozzarella and basil and toss to combine.
5 Enjoy!