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Roasted gnocchi with zucchini, cherry tomatoes and basil on an ivory plate

Sheet-Pan Gnocchi with Zucchini and Tomatoes

Shelf-stable potato gnocchi roasted with zucchini, cherry tomatoes and garlic, then finished with fresh basil. No separate boiling step.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian-inspired
Servings 3

Equipment

  • 1 Large rimmed metal baking tray about 33 × 45 cm; use two trays if smaller

Ingredients
  

  • 500 g shelf-stable potato gnocchi
  • 300 g zucchini cut into 1 cm half-moons
  • 300 g cherry tomatoes halved
  • 2 cloves garlic thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 10 g fresh basil torn

Instructions
 

  • Heat the oven to 425°F (220°C), or 200°C with a fan. Line a large rimmed metal tray with heat-rated parchment, or lightly oil it. Separate the gnocchi, cut the zucchini into 1 cm half-moons, halve the tomatoes and thinly slice the garlic.
    Gnocchi, zucchini half-moons, halved cherry tomatoes and sliced garlic prepared before roasting
  • Toss the gnocchi, zucchini, tomatoes and garlic with olive oil, oregano, salt and pepper. Spread in one layer on the tray. Use two trays if necessary rather than crowding the ingredients.
    Uncooked gnocchi, zucchini, tomatoes and sliced garlic spread in one layer on a tray
  • Roast for about 25 minutes, gently turning the mixture after 15 minutes. Look for golden patches on the gnocchi, tender zucchini and softened tomatoes. Check near the end and adjust the time to your oven.
    Golden gnocchi with tender zucchini and roasted tomatoes before adding basil
  • Remove the tray from the oven and let stand for 1 minute. Tear the basil and gently fold it through with the softened tomato juices. Divide between three plates and serve promptly.
    Fresh basil folded into roasted gnocchi, zucchini and cherry tomatoes on a baking tray

Notes

Use shelf-stable potato gnocchi for this method; fresh, homemade and frozen products may behave differently. Keep ingredients in one layer on a shallow metal tray to reduce steaming. Check parchment temperature limits.
Check gnocchi labels for wheat, egg and other allergens. Refrigerate leftovers promptly and reheat thoroughly; browned surfaces soften during storage. Images are generated illustrations, not a documented kitchen test.
Keyword sheet pan gnocchi vegetables