Easy Sheet Pan Gnocchi with Pesto & Cherry Tomatoes

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If you’ve only ever boiled gnocchi, prepare to have your mind blown. Roasting gnocchi on a sheet pan completely transforms it, creating a texture that is irresistibly crispy on the outside and tender and chewy on the inside. This incredibly simple sheet pan dinner tosses those magical potato dumplings with vibrant pesto, sweet cherry tomatoes, and mozzarella for a meal that is bursting with flavor. It’s a game-changing vegetarian weeknight meal that requires just one pan and is ready in about 30 minutes.

A sheet pan filled with golden-brown roasted gnocchi, burst cherry tomatoes, and melted mozzarella, garnished with fresh basil.

Table of Contents

Why You’ll Love This Recipe

  • Amazing Texture: Roasting gnocchi makes it wonderfully crispy, a delightful change from the usual soft texture.
  • One-Pan Wonder: An entire delicious meal on one pan means cleanup is an absolute breeze.
  • Quick & Easy: Perfect for a busy weeknight, with minimal prep and a quick cooking time.
  • Packed with Flavor: The combination of savory pesto, sweet tomatoes, and creamy mozzarella is a winner.

Ingredients You’ll Need

  • 1 package (16-18 oz / 500g) shelf-stable potato gnocchi
  • 1 pint cherry tomatoes
  • 1/2 red onion, cut into wedges
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 cup fresh mozzarella pearls (or a ball torn into pieces)
  • Fresh basil, for garnish

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, combine the uncooked gnocchi, cherry tomatoes, and red onion wedges.
  2. Season: Drizzle the gnocchi and vegetables with olive oil, and season generously with salt and pepper. Toss everything together directly on the pan until evenly coated. Spread into a single layer.
  3. Roast: Bake for 20-25 minutes, tossing halfway through, until the gnocchi are golden brown and slightly crispy and the tomatoes have started to burst.
  4. Add Pesto and Cheese: Remove the sheet pan from the oven. Drizzle the pesto over the hot gnocchi and vegetables and toss to coat everything evenly. Dot the mozzarella pearls around the pan.
  5. Final Bake: Return the pan to the oven and bake for another 5 minutes, or until the mozzarella is melted and gooey.
  6. Serve: Garnish with fresh basil leaves and serve immediately, directly from the pan.

Pro Tips for Crispy Gnocchi

  • Use Shelf-Stable Gnocchi: This method works best with the vacuum-sealed gnocchi found in the pasta aisle. Do not use frozen gnocchi, as it will release too much water.
  • Don’t Boil First: The gnocchi goes onto the sheet pan raw, straight from the package. Boiling it beforehand will prevent it from getting crispy.
  • Give Them Space: Don’t overcrowd the pan. Give the gnocchi and vegetables enough space to roast rather than steam. Use two pans if necessary.

Frequently Asked Questions (FAQ)

Q: Can I add a protein?
A: Absolutely! Sliced pre-cooked chicken sausage or canned chickpeas (rinsed and dried) would be a fantastic addition. Add them to the pan during the initial roasting step.

Q: Can I use different vegetables?
A: Yes, this recipe is very forgiving. Chunks of zucchini, bell peppers, or broccoli florets would also work well. Just be sure to cut them into similar-sized pieces for even cooking.

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