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Sheet-Pan Gnocchi with Tomatoes

European · 30 min · Easy · 4 servings

Sheet-Pan Gnocchi with Tomatoes

Shop-bought gnocchi roasted straight from the packet with cherry tomatoes until the gnocchi crisp at the edges and the tomatoes burst into a sauce. One tray, no boiling.

~390 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free
Plan it:

Method

  1. 1

    Fill the tray

    Heat the oven to 475°F conventional (220°C fan). Tip the gnocchi, tomatoes, onion wedges and unpeeled garlic cloves onto a large baking tray, add the oil and salt, and toss with your hands until everything is coated. Spread it out — a crowded tray steams instead of roasting.

  2. 2

    Roast

    ⏱ 25 min

    Roast for 25 minutes, shaking the tray once halfway. The gnocchi should be puffed and golden at the edges and most of the tomatoes should have collapsed.

  3. 3

    Crush and serve

    Squeeze the soft garlic out of its skins, discard the skins, and stir it through with the burst tomatoes so they coat the gnocchi. Tear the basil over and serve straight from the tray.

Notes

Use the shelf-stable vacuum-packed gnocchi, not fresh chilled — it crisps rather than going gluey. Do not boil it first. If your tray is small, use two: piling it up is the one way to get this wrong.

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