Sheet Pan Gnocchi With Cherry Tomatoes And Mozzarella 30 Minute Dinner Recipes

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SHEET PAN GNOCCHI WITH CHERRY TOMATOES AND MOZZARELLA (30 MINUTE DINNER)



Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella (30 Minute Dinner) image

This Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella looks deceptively fancy. But it's basically 4 ingredients (gnocchi, tomatoes, oil, mozzarella) and is a killer 30 minute dinner! Hold on to that last ray of summer!

Provided by Karen

Categories     Main Course

Time 22m

Number Of Ingredients 7

1 (16-oz) package gnocchi*
2 pints cherry tomatoes (any color)
1 (12-oz) tub marinated mozzarella** ((save the oil!!))
2-4 cloves garlic (to taste)
basil (fresh, to garnish)
Parmesan (fresh, to garnish)
balsamic vinegar (to garnish)

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
  • Open the package of gnocchi and dump the whole thing on the sheet pan.
  • Add 2 packages of cherry tomatoes to the dry pan. If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes.
  • Use the side of a chef knife to smash the garlic. Add it to the pan whole. Use as many as you like.
  • Open the tub of mozzarella. Remove the cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi. You don't need to use all of it, just enough to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes. Get all those herbs on there!
  • Arrange the gnocchi and tomatoes into a single layer on the pan. Sprinkle generously with salt and pepper.
  • Roast at 450 for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
  • Let the gnocchi cool on the pan for a few minutes before adding the mozzarella (you don't want it to melt into blobs.) You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
  • Garnish with fresh basil and parmesan cheese! For a real treat, drizzle a bit of balsamic vinegar over each serving. You will not regret it!

Nutrition Facts : ServingSize 1 g, Calories 484 kcal, Fat 20 g, SaturatedFat 12 g, Cholesterol 67 mg, Sodium 944 mg, Carbohydrate 52 g, Fiber 4 g, Sugar 7 g, Protein 26 g, UnsaturatedFat 7 g

SHEET PAN GNOCCHI RECIPE BY TASTY



Sheet Pan Gnocchi Recipe by Tasty image

You're 30 minutes and one pan away from dinner with this tasty gnocchi dish. Toss store-bought gnocchi with cherry tomatoes, olive oil, and seasonings until golden brown, then stir in mini mozzarella pearls and basil before serving.

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 9

16 oz shelf-stable gnocchi
2 pt cherry tomatoes
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
3 fresh rosemary sprigs
8 oz mozzarella pearl
1 cup fresh basil leaves, roughly torn

Steps:

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine the gnocchi, tomatoes, olive oil, salt, pepper, red pepper flakes, and rosemary and toss to coat. Spread the mixture on a rimmed baking sheet in an even layer.
  • Bake until the gnocchi is light golden and the tomatoes are beginning to burst, about 25 minutes. Discard the rosemary sprigs. Transfer the mixture to a serving bowl and let cool for 5 minutes.
  • Add the mozzarella and basil and toss to combine.
  • Enjoy!

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