Roasted Tomato & Gnocchi Sheet-Pan
A vibrant, irresistible one-pan Italian meal ready in just 30 minutes! The high heat bursts the sweet cherry tomato, coating the crispy roasted gnocchi in a rich, flavourful sauce. Tomatoes are packed with antioxidants, making this dish as healthy as it is delicious.
Ingredients
chili flake1 pinchoptional
fresh basil15 g
extra virgin olive oil2 tbsp
garlic powder1 tsp
dried oregano1 tsp
salt6 pinch
black pepper6 pinch
gnocchi450 g
cherry tomatoes650 g
parmesan50 g
Instructions
Chef's Tips
For extra crispy gnocchi, ensure the gnocchi and tomatoes are spread in a true single layer without overcrowding the sheet pan. Use two pans if necessary.
Preheat the Oven
Preheat your oven to 220°C.
Prepare the Seasoning
In a mixing bowl, thoroughly whisk together the extra virgin olive oil, garlic powder, dried oregano, chili flake, salt, and black pepper until combined to create the roasting mixture.
Combine and Coat the Main Ingredients
Add the gnocchi and cherry tomatoes to a baking tray and toss with the oil mixture. Spread everything out in a single layer, ensuring there is space between the pieces for effective roasting.
Roast the Mixture
Place the baking sheet into the preheated oven and roast for 25 minutes. Monitor the mixture until the edges of the gnocchi are lightly browned and the cherry tomatoes are soft and have burst.
Stir to Form Sauce
Carefully remove the sheet pan from the oven and stir the roasted gnocchi and tomato mixture well. The ruptured tomatoes will naturally break down further, mixing with the residual olive oil and seasonings to form a light sauce.
Garnish and Serve
Immediately before serving, garnish the roasted gnocchi with freshly torn fresh basil leaves and shaved or grated Parmesan cheese.
