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plate of sheet pan gnocchi with roasted tomatoes, parmesan cheese and basil

Sheet Pan Roasted Tomato Gnocchi

This simple sheet pan roasted tomato gnocchi is absolutely packed with flavor and takes only a few minutes to throw together! Featuring Pure Flavor Sangria Medley Tomatoes, gnocchi, fresh herbs and parmesan cheese, this is an easy weeknight meal you will make again and again.
5 from 15 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine American, Italian
Servings 5 servings

Equipment

  • parchment lined baking sheet

Ingredients
  

  • 1 lb fresh gnocchi
  • 2 pints mixed cherry tomatoes
  • 1 shallot, chopped
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed

To serve:

  • fresh basil, sliced
  • flaky sea salt
  • parmesan cheese
  • fresh black pepper

Instructions
 

  • Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
  • Mix together olive oil, salt, onion powder, garlic powder, Italian seasoning and garlic. Spread gnocchi, tomatoes and chopped shallot out on the baking sheet then pour on olive oil spice mixture and use your hands to incorporate. Bake at 450 degrees for 25 minutes.
  • Remove the sheet pan from the oven and pour the roasted gnocchi onto a serving dish. Top with a drizzle of olive oil, fresh basil, shaved parmesan cheese and cracked black pepper. Enjoy!
Keyword Vegetarian
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