I absolutely love this Summer Sheet Pan Gnocchi Recipe because it captures everything great about summer in one easy dish. The roasted tomatoes burst with juicy sweetness, the fresh corn adds a crisp pop of flavor, and the gnocchi comes out perfectly golden and tender with minimal effort. It’s one of those recipes where you toss everything on a sheet pan, pop it in the oven, and almost forget about it until your kitchen smells incredible.
When I first tried this recipe, I was amazed at how a handful of simple ingredients transformed into a hearty, flavorful meal without slaving over the stove. If you want a beautiful dish that’s both comforting and light enough for warm weather, this Summer Sheet Pan Gnocchi Recipe is your new go-to. Plus, it’s perfect for casual dinners or impressing friends without stress.
Why You’ll Love This Recipe
- One-Pan Convenience: Toss and roast everything on a single sheet for easy prep and cleanup.
- Seasonal Freshness: Juicy summer tomatoes and sweet corn make each bite vibrant and fresh.
- Golden Gnocchi Perfection: The baking process crisps the gnocchi edges while keeping them pillowy soft inside.
- Customizable Flavors: Easily swap herbs or veggies to make it your own.
Ingredients You’ll Need
Each ingredient in this Summer Sheet Pan Gnocchi Recipe plays a key role in layering flavors and textures. Fresh produce pairs beautifully with pantry staples, so choosing ripe tomatoes and fresh corn will elevate the dish even more.
- Grape or Cherry Tomatoes: These small tomatoes roast faster and burst with sweetness, perfect for this recipe.
- Medium Onion: Adds depth and subtle sweetness when roasted alongside the tomatoes.
- Garlic Cloves: Thinly sliced garlic gives gentle, roasted garlic flavor without overpowering.
- Olive Oil: Provides richness and helps everything roast evenly without sticking.
- Salt: Essential for balancing and enhancing the natural sweetness of the veggies.
- Freshly Ground Black Pepper: Adds a hint of spice and rounds out the flavors.
- Shelf-Stable Potato Gnocchi: Convenient and tender, perfect for baking on the sheet pan.
- Fresh Corn Kernels: Adds a sweet crunch and summery note; don’t toss the cob juice—it intensifies flavor!
- Fresh Herbs: Choose parsley, dill, or basil for bright, fresh finishing touches.
- Unsalted Butter: Enriches the dish and helps meld all the flavors together right at the end.
Variations
I love how flexible this Summer Sheet Pan Gnocchi Recipe is—you can tweak it to match what you have on hand or your dietary preferences. I often switch up the herbs or throw in other summer veggies to keep it fresh and exciting.
- Vegetable Swaps: I’ve added zucchini or bell peppers for extra color and nutrients, and it works beautifully.
- Herb Choices: Basil brings a sweet kick, while dill offers a subtle anise flavor; try what suits your mood!
- Vegan Version: Substitute the butter with vegan margarine or olive oil to keep it dairy-free without losing richness.
- Spicy Kick: Add a pinch of red pepper flakes before roasting for a touch of heat that wakes up the dish.
How to Make Summer Sheet Pan Gnocchi Recipe
Step 1: Prep and Roast the Tomatoes, Onion, and Garlic
Start by preheating your oven to 425°F—high heat is key to roasting everything evenly and getting those beautiful caramelized edges. Toss your tomatoes, diced onion, thinly sliced garlic, olive oil, salt, and pepper together directly on a rimmed baking sheet. A little tip: tuck the garlic slices under the other veggies to keep them from burning and turning bitter. Roast until the tomatoes burst and start releasing their juicy goodness and the onions turn translucent—this usually takes about 20 minutes.
Step 2: Add the Gnocchi and Corn — and Back to the Oven
Once the tomatoes are beautifully roasted, use the back of your spatula to press any firm tomatoes to release more juice. Next, add the shelf-stable gnocchi, fresh corn kernels, and don’t forget to drizzle in the sweet corn “juice” you scraped from the cobs—that little trick amps up the corn flavor in the whole dish. Stir everything so the gnocchi and corn are well coated and any tomato bits stuck to the pan get mixed in. Spread it all into a single layer again and return the sheet to the oven. Bake another 10 minutes or so until the liquid bubbles and thickens and the gnocchi develop those irresistibly golden spots on the bottom.
Step 3: Finish with Butter and Fresh Herbs
Once the gnocchi is perfectly baked, add the unsalted butter right on the hot sheet pan. It’ll melt quickly and mingle with all those roasted juices. Sprinkle over your choice of fresh chopped herbs, stir just until everything is coated and fragrant, and serve immediately. This final buttery herbal touch really makes the dish sing and feel extra special.
Pro Tips for Making Summer Sheet Pan Gnocchi Recipe
- Use Ripe Tomatoes: I learned that perfectly ripe grape or cherry tomatoes give much better flavor and roasting results than larger, less sweet tomatoes.
- Don’t Skip the Corn Juice: Scrape the cobs to pour that natural sweetness back into the pan—it’s a game-changer for flavor depth.
- Single Layer is Key: Spreading ingredients out helps everything roast evenly and prevents sogginess.
- Watch the Garlic Closely: Tucking slices under the veggies avoids burnt bitterness, ensuring a mellow roasted garlic flavor.
How to Serve Summer Sheet Pan Gnocchi Recipe
Garnishes
I usually finish this Summer Sheet Pan Gnocchi Recipe with an extra sprinkle of fresh herbs like basil or parsley to brighten it up. Sometimes I toss a little flaky sea salt or a drizzle of good-quality olive oil on top right before serving—it adds that little wow factor that makes every bite pop.
Side Dishes
My family goes crazy for this dish alongside a simple green salad dressed with lemon vinaigrette or some grilled asparagus in the summer. A crisp, chilled white wine or sparkling water with citrus really rounds out the meal for a fresh and effortless dinner.
Creative Ways to Present
For special occasions, I like to serve this Summer Sheet Pan Gnocchi Recipe straight from a rustic cast-iron pan or a pretty baking dish for a cozy, communal feel. Inviting everyone to scoop their own portions right from the pan is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
When you have leftovers, I recommend letting the gnocchi cool fully before transferring it to an airtight container. Stored in the fridge, it stays fresh for up to 3 days. I’ve found it actually tastes even better the next day once the flavors have melded.
Freezing
Though I prefer fresh, this Summer Sheet Pan Gnocchi Recipe freezes decently if you use a freezer-safe container. Just be sure to let it cool completely, then freeze in portions for easy reheating. The texture might be slightly softer, but it’s still tasty and convenient for busy days.
Reheating
I like reheating leftovers gently in a skillet with a splash of olive oil to keep the gnocchi crisp on the outside. You can also reheat in the oven at 350°F for about 10 minutes to refresh that roasted texture. Microwaving works in a pinch, but it’s best to avoid it if you want to keep the gnocchi from turning mushy.
FAQs
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Can I use frozen gnocchi for this Summer Sheet Pan Gnocchi Recipe?
Yes, you can use frozen gnocchi—just thaw it beforehand for the best texture. Frozen gnocchi often releases more moisture, so you might want to pat it dry before adding it to the sheet pan to avoid sogginess.
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What herbs work best in this recipe?
Fresh parsley, basil, or dill are all excellent choices that complement the summer vegetables nicely. I switch between them depending on what I have in my garden or market—each brings its own unique note to the dish.
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Can I make this recipe gluten-free?
Absolutely! Just look for gluten-free potato gnocchi at your grocery or specialty store. The rest of the ingredients are naturally gluten-free, making this an easy swap for gluten-sensitive diets.
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How do I prevent the garlic from burning?
I discovered it’s much better to tuck the thin garlic slices underneath the tomatoes and onions before roasting. This reduces direct heat exposure and helps the garlic gently caramelize instead of turning bitter.
Final Thoughts
This Summer Sheet Pan Gnocchi Recipe has become a favorite in my kitchen for those warm evenings when I want something flavorful but fuss-free. It’s a dish that feels both comforting and fresh, thanks to those perfect roasted summer veggies and golden gnocchi. If you give it a try, I bet you’ll enjoy how simple it is to get big, vibrant flavors with so little effort. Trust me—you’ll want to make this one again and again.
Print
Summer Sheet Pan Gnocchi Recipe
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Sheet Pan Gnocchi is a vibrant and easy-to-make dish featuring roasted grape tomatoes, sweet corn, and tender potato gnocchi, all baked together to create a flavorful and comforting meal perfect for warm weather dining.
Ingredients
Vegetables & Herbs
- 4 cups grape or cherry tomatoes (2 pints)
- 1 medium onion, diced
- 8 cloves garlic, thinly sliced
- 2 ears corn, kernels cut off and cob “juice” scraped and reserved
- 1/4 cup chopped fresh herbs (such as parsley, dill, or basil)
Other Ingredients
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound shelf-stable potato gnocchi
- 3 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s ready for roasting the vegetables and gnocchi.
- Prepare Tomatoes and Aromatics: On a rimmed baking sheet, combine the grape tomatoes, diced onion, and sliced garlic with olive oil, salt, and pepper. Spread everything into a single layer, tucking the garlic slices underneath to prevent burning during roasting.
- Roast the Vegetables: Roast the mixture in the oven until the tomatoes burst, the onion becomes translucent, and the garlic turns golden brown, about 20 minutes.
- Add Gnocchi and Corn: Use the back of a spatula to press any firm tomatoes until they pop. Add the gnocchi, corn kernels, and the reserved corn juice to the baking sheet. Stir to coat all ingredients well, scraping up any tomato bits stuck to the pan and breaking apart any clumped gnocchi.
- Roast Gnocchi and Corn: Spread the mixture again into a single layer and return the baking sheet to the oven. Bake until the liquid bubbles and thickens slightly and the gnocchi browns lightly on the side touching the pan, about 10 minutes more.
- Finish and Serve: Add the butter to the hot sheet pan and let it melt. Stir in the fresh chopped herbs until everything is well incorporated. Serve immediately for a warm, flavorful meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can substitute fresh potato gnocchi if preferred; adjust cooking time slightly if needed.
- Choose fresh herbs based on your taste preferences; basil, parsley, or dill work wonderfully.
- If you prefer a spicier kick, add red pepper flakes when mixing the tomatoes and onion.
- Ensure the gnocchi pieces are not overcrowded on the sheet for proper browning.
- Using shelf-stable gnocchi makes this recipe convenient and quick without compromising flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
