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
Units
Scale
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
