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Crispy Sheet Pan Gnocchi with Roasted Cherry Tomatoes

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An easy and comforting sheet pan recipe featuring crispy roasted gnocchi and sweet cherry tomatoes, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound (450 grams) store-bought potato gnocchi
  • 2 cups (about 300 grams) cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary or thyme
  • ¼ cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the gnocchi with olive oil, halved cherry tomatoes, sliced garlic, salt, pepper, and red pepper flakes if using.
  3. Line a rimmed baking sheet (about 12×17 inches) with parchment paper or a silicone baking mat.
  4. Spread the gnocchi and tomatoes evenly in a single layer on the sheet pan, leaving space to avoid steaming.
  5. Roast in the oven for 20 minutes, flipping the gnocchi gently with a spatula or tongs after 10 minutes.
  6. Sprinkle chopped fresh rosemary or thyme over the gnocchi during the last 5 minutes of roasting.
  7. Remove from oven and immediately sprinkle grated Parmesan cheese on top while still hot.
  8. Serve warm for the best crispy and juicy texture contrast.

Notes

Do not overcrowd the pan to ensure gnocchi crisps properly. Use high heat (425°F) and flip halfway through roasting for even browning. For vegan version, omit Parmesan or replace with nutritional yeast. If gnocchi isn’t browning well, increase oven temperature or broil briefly but watch carefully to avoid burning. Garlic slices should be thin to avoid burning.

Nutrition

Keywords: gnocchi, sheet pan, roasted cherry tomatoes, easy dinner, crispy gnocchi, Italian, weeknight meal

Find it online: https://eliplate.com/crispy-sheet-pan-gnocchi-recipe-easy-roasted-cherry-tomatoes-dinner/