Sheet Pan Crispy Gnocchi & Vegetables
Shelf-stable potato gnocchi roasted dry straight from the package with bell peppers and cherry tomatoes into crispy golden pillows with soft chewy centers.
sheet-pan Timer
Set for 20 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Do NOT boil gnocchi! Dump 1 package (16 oz) shelf-stable gnocchi directly onto sheet pan.
Add 1 pint cherry tomatoes and 1 sliced bell pepper; toss with 2 tbsp olive oil, Italian seasoning, and salt.
Spread into a single layer and roast at 425°F for 20 minutes, stirring at 10 minutes.
Finish with fresh mozzarella pearls, grated parmesan, and fresh basil.
Step-by-Step Guided Instructions
Preheat oven to 425°F. Open 1 package (16 oz) of shelf-stable vacuum-sealed potato gnocchi and dump dry directly onto a parchment-lined sheet pan. Break apart any stuck pieces with fingers.
Never boil the gnocchi first! Boiling makes gnocchi waterlogged and gummy, while roasting dry turns the exterior crispy and golden with a fluffy center.
Add 1 pint whole cherry tomatoes and 1 sliced red bell pepper to the sheet pan. Drizzle with 2 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/4 tsp black pepper. Toss with hands until completely coated.
As cherry tomatoes roast at 425°F, they burst and create an instant rich pan sauce that glazes the gnocchi.
Spread gnocchi and vegetables into an even single layer so gnocchi pieces touch the hot baking sheet. Roast at 425°F for 20 minutes, stirring once with a spatula at the 10-minute mark.
Direct contact with the hot sheet pan creates a crispy blistered crust on both flat sides of the gnocchi.
Pull pan from oven. Immediately scatter 1/2 cup fresh mozzarella pearls and 2 tbsp grated parmesan cheese across the hot gnocchi. Let sit 2 minutes for cheese to soften, garnish with fresh basil, and serve.
The residual heat of the bursting tomatoes and roasted gnocchi melts the mozzarella pearls into creamy pools without extra baking.
Do not boil the gnocchi! Dumping shelf-stable gnocchi dry straight from the package onto a 425°F baking sheet is a culinary revelation: they toast like crispy tater tots on the outside with light pillowy dough inside.
Kids love the crispy texture like mini pizza pillows. Serve with a side of warm marinara for dipping.
- Garlic bread
- Caesar salad
- Steamed green beans
Re-crisp on a baking sheet at 400°F for 5 minutes or in air fryer for 3 minutes.