Crispy sheet-pan gnocchi roast alongside cherry tomatoes, zucchini, and red onion before being finished with soft fresh mozzarella and basil. The method creates golden gnocchi without boiling them first, making this a particularly convenient one-pan dinner.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 480 kcal
- Protein
- 16 g
- Carbs
- 58 g
- Fat
- 21 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
55% match confidence
Data sources: USDA FoodData Central
- 6 of 11 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…- 500 g shelf-stable potato gnocchi
- 2 tbsp olive oil
- 250 g cherry tomatoes, halved
- 1 medium zucchini (200 g), cut into 1.5 cm half-moons
- 1 small red onion (120 g), cut into wedges
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¾ tsp fine salt
- ¼ tsp ground black pepper
- 170 g fresh mozzarella, torn into bite-size pieces
- 2 tbsp chopped fresh basil
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Dried Oregano — Works especially well with tomato.
- Calabrian Chile Paste — Excellent spicy condiment alongside.
Instructions
- 1
Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
- 2
Add the gnocchi, tomatoes, zucchini, red onion, olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss thoroughly.
- 3
Spread everything into a single layer, leaving as much space between the gnocchi as possible.
- 4
Roast for 20 minutes. Toss and redistribute the ingredients, then roast another 8–10 minutes, until the gnocchi are golden and lightly crisp and the vegetables are tender.
- 5
Scatter the mozzarella evenly over the pan and return to the oven for 2–3 minutes, just until softened.
- 6
Sprinkle with the measured basil and divide among 4 plates.
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