Sheet Pan Gnocchi
Even on the busiest evenings, Pillsbury is here to help you score a dinner win. When things get hectic (and extra dishes are a deal-breaker) it’s good to have a no-fail meal that’s big on flavor and low on effort. Enter: Sheet Pan Tomato Mozzarella Gnocchi! This easy gnocchi recipe is all about simplicity and flavor, combining soft, pillowy gnocchi with juicy cherry tomatoes and zucchini, gooey mozzarella, and fresh herbs—all roasted together on a single sheet pan. The magic happens right in the oven, where the tomatoes burst and create a light, tangy sauce that covers the gnocchi, while the mozzarella melts into a creamy, stretchy delight. But the best part of this caprese gnocchi is next to zero cleanup. With just one pan to wash, you can spend less time at the sink and more time enjoying your meal.
This simple and delicious sheet pan gnocchi is a guaranteed crowd-pleaser. Plus, it’s super easy to make it your own. Toss in some extra veggies like spinach or bell peppers, or even add cooked sausage or chicken for extra protein. It’s a recipe that’s as flexible as your schedule needs it to be, making it an amazing go-to option for nights when you want something homemade but just can’t spend hours in the kitchen. This tomato mozzarella gnocchi is the weeknight winner you’ve been waiting for!
How to Make Sheet Pan Tomato Mozzarella Gnocchi
Making this sheet pan gnocchi recipe is oh so simple. With a single pan and 10 minutes of prep, you’re on your way to an amazing meal the family will love. The full detailed directions for this easy gnocchi recipe are below, but here are the basics you’ll need to know.
Mix It Up
Combine your gnocchi, tomatoes, zucchini, garlic, olive oil, butter, and crushed red pepper flakes, salt, and black pepper in a large bowl. Toss until everything is evenly coated.
Spread It Out
Pour mixture onto a rimmed baking sheet. Spreading the mixture out into a single layer will ensure everything bakes evenly.
Time to Roast
Roast your gnocchi mixture on the center rack of a 425° oven for 15 to 20 minutes. You’ll know it’s coming along nicely when the tomatoes and zucchini begin to brown.
Top with Cheese
Give your gnocchi a good stir to incorporate the melted butter. Then scatter the mozzarella cheese evenly on top of your dish and turn the oven to broil. Cook for 2 to 3 minutes until the mozzarella is melty and the tomatoes are a bit browned.
Garnish and Serve
Remove your tomato mozzarella gnocchi from the oven and top with Parmesan cheese and torn basil leaves. Serve while it’s still piping hot and enjoy!
Variations of Sheet Pan Gnocchi
One of the best things about sheet pan gnocchi is how customizable it is. While the classic combo of gnocchi, tomatoes, and mozzarella is delicious on its own, you can easily tweak the recipe to suit your tastes or use up what you have on hand. Want to sneak in more veggies? Toss in some sliced bell peppers, red onion, or mushrooms with the gnocchi and tomatoes. They’ll add extra flavor and nutrition to your gnocchi recipe.
If you’re craving a bit of protein in your caprese gnocchi, try adding cooked chicken, sausage, or even some shrimp to the mix. For a little kick, sprinkle on some crushed red pepper flakes or drizzle your Sheet Pan Tomato Mozzarella Gnocchi with your favorite hot sauce before serving.
You can also play around with different sauces. A spoonful of pesto, a drizzle of balsamic glaze, or even a touch of marinara can add a whole new dimension to the dish. Don’t be afraid to get creative—this easy gnocchi recipe can handle it! Whether you’re looking to make it heartier or just want to change up the flavors, sheet pan gnocchi is the perfect canvas for a bit of creativity and experimentation.
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Sheet Pan Gnocchi
- Prep Time 10 min
- Total 35 min
- Ingredients 12
- Servings 6
Ingredients
- 2 packages (32 ounces total) refrigerated or shelf stable gnocchi
- 2 pints cherry tomatoes
- 1 large zucchini, sliced into 1/2”-thick quarters
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter, diced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces pearl mozzarella
- 1/4 cup grated Parmesan cheese, for garnish
- Torn basil leaves, for garnish
Instructions
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Step1Place an oven rack in the center of the oven. Heat the oven to 425°F.
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Step2In a large bowl, combine the gnocchi, tomatoes, zucchini, garlic, olive oil, butter, and crushed red pepper flakes, salt, and black pepper. Toss to coat. Transfer the mixture to a rimmed baking sheet.
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Step3Roast the gnocchi and vegetables on the center rack for 15 to 20 minutes until the tomatoes and zucchini begin to brown.
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Step4Stir to incorporate the melted butter. Scatter the mozzarella cheese on top and turn the oven to high broil. Cook until the mozzarella is melted and the tomatoes are slightly charred, 2 to 3 minutes.
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Step5Sprinkle the gnocchi with Parmesan and torn basil leaves. Serve hot.
Nutrition
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