Sheet pan gnocchi
Sheet pan gnocchi, from above
VegUnited States

Sheet pan gnocchi

Shop gnocchi roasted, not boiled, until crisp and golden, with jammy tomatoes and melty mozzarella.

30 minTime
12 gProtein each
mildSpice
Gnocchi that never saw a pot2 chapters · 1 min read

Make it your way

Grandma's wayRoasted gnocchi, tomatoes, peppers and mozzarella.
The original
361kcalsame
12 gproteinsame
5 gfibresame
30minutessame

Sheet pan gnocchi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato gnocchi500 g shop bought gnocchi
Tomatocherry tomatoes
Red bell pepper (red capsicum, red pepper)1, in chunks
Onion1 red onion, in wedges
Zucchini (courgette, baby marrow)1, in chunks
Garlic3 cloves, smashed
Olive oil2 tbsp
Dried oregano½ tsp
Saltto taste
Black pepperto taste
Mozzarella1 ball, torn
Basil leavesa handful

Method

3 steps
  1. 1Heat the oven to 220°C. Toss the gnocchi straight from the pack with all the vegetables, garlic, oil, oregano, salt and pepper.
  2. 2Roast, shaking halfway, until the gnocchi are golden and the tomatoes burst.
  3. 3Scatter mozzarella and return to the oven until melted. Finish with basil.
Serve it like this

Bring the tray to the table bubbling, scatter basil and spoon into bowls with a green salad.

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Make it a meal

What goes with Sheet pan gnocchi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Dinner rolls150 min
On the side Air fryer garlic mushrooms15 min
On the side Green bean casserole50 min
A little snack Garlic bread20 min
A little snack Bruschetta al pomodoro15 min
To drink Pink lemonade15 min
Something sweet Ragi chocolate cupcakes40 min
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