20-Minute Crispy Sheet Pan Gnocchi with Burst Tomatoes
20-Minute Crispy Sheet Pan Gnocchi with Burst Tomatoes featuring shelf-stable potato gnocchi roasted until golden and crispy on the outside and tender within, tossed with sweet blistered cherry tomatoes, fragrant garlic, creamy melted mozzarella, and fresh basil.
Ingredients
- •16 oz shelf-stable potato gnocchi
- •2 pint cherry tomatoes (or grape tomatoes)
- •3 tablespoon extra-virgin olive oil
- •4 garlic cloves, thinly sliced
- •0.5 teaspoon crushed red pepper flakes
- •1 teaspoon kosher salt
- •0.5 teaspoon freshly cracked black pepper
- •8 oz fresh mozzarella pearls (bocconcini or torn fresh mozzarella)
- •0.25 cup Parmigiano-Reggiano, freshly grated
- •0.5 cup fresh basil leaves, torn
- •1 tablespoon balsamic glaze (optional)
Instructions
- 1.
Preheat the oven to 425°F (220°C). Position an oven rack in the center position.
- 2.
Place the uncooked shelf-stable gnocchi (straight from the package, do not boil) and whole cherry tomatoes onto a large rimmed baking sheet.
- 3.
Drizzle the gnocchi and tomatoes with olive oil. Add the sliced garlic, crushed red pepper flakes, kosher salt, and black pepper. Toss thoroughly to ensure everything is evenly coated, then spread into a single, even layer across the pan.
- 4.
Roast for 15 to 18 minutes, shaking the pan or tossing gently halfway through, until the gnocchi are crisp and golden brown on the edges and the tomatoes have blistered, burst, and released their juices.
- 5.
Remove the baking sheet from the oven. Scatter the fresh mozzarella pearls evenly over the hot gnocchi and tomatoes. Return to the oven for 2 minutes just until the cheese is soft and melted, or allow the residual heat to gently melt it.
- 6.
Finish by tossing lightly to let the tomato juices, garlic oil, and melted cheese create a silky pan sauce. Top with freshly grated Parmigiano-Reggiano and fresh torn basil leaves. Drizzle with balsamic glaze if desired, and serve immediately straight from the pan.
Tips
- 💡Do not boil the gnocchi beforehand! Using dry, shelf-stable gnocchi directly on the baking sheet allows the outside to crisp while the interior steams to a soft, pillowy texture.
- 💡Ensure the gnocchi and tomatoes are in a single layer with some space between them so they roast and caramelize instead of steaming. Use two baking sheets if your pan is crowded.
- 💡For extra crispiness, pop the sheet pan under the broiler for 1-2 minutes right before adding the fresh mozzarella.
Recipe from TheCookbook.ai
Created by Basil Roux