Some dinners earn a permanent place in the weekly rotation because they ask for very little and still feel generous. This sheet-pan gnocchi is one of them.
Why we keep making it
Everything cooks on one tray, the vegetables become sweet at the edges, and the gnocchi turns lightly crisp without boiling first.
Ingredients
- 500 g shelf-stable potato gnocchi
- 250 g cherry tomatoes
- 1 zucchini, chopped
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 125 g mozzarella, torn
- Salt, black pepper and fresh basil
Method
- Heat the oven to 220°C and place a large tray inside to warm.
- Toss the gnocchi, tomatoes, zucchini and onion with olive oil, oregano, 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.
- Finish with basil and serve straight from the tray.
A small kitchen note
Use the largest tray you have. Giving the ingredients a little space helps them roast instead of steam.