Sheet Pan Tomato Gnocchi
Servings: 3 servings
Calories: 470kcal
This 30-minute dinner, prepared with fresh tomatoes, is delicious any time of the year not just during tomato growing season. Sheet Pan Tomato Gnocchi is a toss-and-bake type of recipe that requires no supervision at all. If you're hungry and in a hurry, this should be your go-to meal every single time!
Print Recipe
Ingredients
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried red chili flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups cherry tomatoes, washed and patted dry
- 500 grams gnocchi, fresh or shelf stable
- freshly chopped parsley for garnish
Instructions
- Begin by preheating your oven to 450 degrees F.
- Measure the olive oil, garlic powder, onion powder, dried oregano, salt, and ground black pepper into a large mixing bowl. Add the dried red chili flakes too, if using.
- Whisk everything together to combine it.
- Next, add in the tomatoes and the gnocchi. Toss those until well coated in the olive oil and seasonings.
- Pour the mixture onto a two-thirds sheet pan (also referred to as a three-quarter size sheet pan) which measures 21″ by 15″.
- Use a rubber spatula to move things about, ensuring that all of the ingredients are spread out into a single layer.
- Set the sheet pan in the preheated oven and bake for 25 minutes.
- The gnocchi should be browned and the tomatoes have popped open. (Some of them may not pop and that’s okay.)
- Remove the pan from the oven and plate. Garnish and serve immediately.
Nutrition
Calories: 470kcal | Carbohydrates: 68g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1366mg | Potassium: 455mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1028IU | Vitamin C: 45mg | Calcium: 65mg | Iron: 8mg