Our New Weeknight Favorite: Sheet-Pan Gnocchi
This is where we share new favorites, seasonal ideas and small discoveries from the kitchen. Today’s recipe is colorful, forgiving and exactly the kind of dinner we want after a busy day.
Sheet-pan gnocchi is a little different from the soft boiled version. The oven makes the edges lightly crisp while the centers stay tender. Cherry tomatoes release their juices, zucchini turns golden and mozzarella melts into small creamy pockets.
The best part is how flexible it is. Add bell pepper, mushrooms or a handful of spinach near the end. Serve it as it is, or add a green salad when you want something extra.
Ingredients
- 500 g shelf-stable gnocchi
- 250 g cherry tomatoes
- 1 small zucchini, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 125 g mozzarella, torn
- Salt and black pepper
Method
- Heat the oven to 220°C and place a large baking tray inside.
- Toss the gnocchi, tomatoes, zucchini and onion with olive oil, herbs, salt and pepper.
- Spread everything on the hot tray and roast for 20 minutes, stirring once.
- Add the mozzarella and bake for another 5–7 minutes, until melted and lightly golden.
- Taste, add a little more pepper and serve straight away.
A small kitchen note
Use the largest tray you have. Giving the ingredients a little space helps them roast instead of steam. This recipe serves three generously or four with a salad.