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    Home » Recipes » Dinner Recipes

    Sheet Pan Gnocchi with Tomato & Pesto

    Author: Amy Fulwood | Published: Aug 29, 2021 | Modified: Mar 13, 2024

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    Sheet pan gnocchi is your new favourite quick and easy dinner option! Throw everything on a pan, toss it all together and bake. Then sprinkle with mozzarella and enjoy the flavour packed melty goodness.

    This recipe is just. so. good.

    Close up of gnocchi in a pan
    Overhead shot of sheet pan gnocchi in a blue bowl
    Jump to:
    • Why we love this recipe...
    • Ingredients
    • How to make it
    • FAQs
    • Recipe

    I've been making this recipe on repeat recently. It's so ridiculously easy to throw together, it's literally just a case of putting everything on a sheet pan and tossing together.

    Once it's baked for a bit, pull it out and scatter as many mini mozzarella pearls as your heart desires all over the top then return it to the oven for a few minutes until everything is melty and delicious.

    I love how the gnocchi gets a bit browned and crispy on the outside but stays soft and pillowy in the middle. Add to that the pesto flavour, juicy roasted tomatoes and gooey mozzarella and you're in super quick dinner heaven!

    Want another tomato and mozzarella packed recipe? Try this pizza toast!

    Close up of sheet pan gnocchi with tomato
    Overhead shot of gnocchi on a baking sheet with basil and parmesan

    Why we love this recipe...

    As I said already, it's just so easy to make! It takes a matter of minutes to get it into the oven and then you can sit back and relax until it's time to eat.

    This makes a great base recipe which you can add any extras you fancy to. It would be delicious with some fresh spinach tossed through before serving. Or shredded cooked chicken. Or topped with some prosciutto before serving. Honestly, there are so many things that could work.

    It's also a great store cupboard recipe. I love to keep gnocchi and pesto on hand for when I want to make a super easy weeknight dinner. Then I can just chuck in fresh tomatoes or any other veggies I have and top with some cheese which I'll always have in the fridge.

    We love a good vegetarian dinner recipe like this one!

    Close up of gnocchi with tomato and mozzarella
    Overhead shot of blue bowl of gnocchi on a white background

    Ingredients

    This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!

    Gnocchi: I use the shelf stable kind, you want something quite firm so homemade wouldn't work for this recipe.

    Cherry Tomatoes: I love the mixed ones for this to add a bit of colour but you can use any you like.

    Pesto: I use store bought for this - homemade would also work but I like to keep this recipe as quick and simple as possible.

    Seasoning: I use a combination of garlic powder, dried oregano, salt and pepper before cooking and then add a sprinkling of chilli flakes before serving.

    Mozzarella: You could use a torn ball of mozzarella but I like to use the little pearls of mozzarella if you can get your hands on them.

    Fresh Basil and Parmesan: To serve.

    Overhead shot of baking sheet gnocchi on a white background
    Overhead shot of gnocchi in a bowl with tomato and basil

    How to make it

    Prep the ingredients: Put the gnocchi, tomatoes, pesto, olive oil and seasoning on a baking sheet and toss everything together. Put in the oven for 25 minutes.

    Add the mozzarella: Take the sheet pan from the oven and add the mozzarella pearls then return to the oven for 5-10 minutes until the cheese is melted and beginning to brown.

    Serve: Once it's ready sprinkle over fresh basil, grated parmesan and chilli flakes if desired and serve.

    Overhead shot of sheet pan gnocchi on a white background
    Blue bowl of gnocchi with a gold fork

    FAQs

    Can I bake gnocchi without boiling first?

    Yes! The gnocchi will get soft in the middle and crispy on the outside while in the oven with no need to boil first which is amazing.

    Is gnocchi a potato or pasta?

    Gnocchi is a type of pasta dumpling made from flour and potatoes. So both!

    Want more? Try these other gnocchi recipes!

    • Mushroom Gnocchi with Thyme
    • Truffle Mac and Cheese with Gnocchi
    • Salmon Gnocchi Bake with Spinach
    • One Pot Gnocchi with Tomato & Mozzarella
    • Vegan Meatball Gnocchi Skillet
    • Vodka Pasta Sauce with Sun Dried Tomato
    • Butternut Squash Gnocchi
    • Sausage Gnocchi with Creamy Tomato Sauce

    Recipe

    Overhead shot of blue bowl of gnocchi on a white background

    Sheet Pan Gnocchi with Tomato & Pesto

    Sheet pan gnocchi is your new favourite quick and easy dinner option! Throw everything on a pan, toss it all together and bake. Then sprinkle with mozzarella and enjoy the flavour packed melty goodness.
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 518kcal
    Author: Amy Fulwood

    Ingredients

    • 3 tablespoon Olive Oil
    • 500 g Gnocchi
    • 250 g Mixed Cherry Tomatoes
    • 4 tablespoon Pesto
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Dried Oregano
    • Salt and Pepper
    • 200 g Mozzarella Pearls
    • Fresh Basil to serve
    • Parmesan to serve
    • Chilli Flakes to serve
    UK Measures - US Measures

    Instructions

    • Heat the oven to 220°C/425°F.
    • Put the gnocchi, cherry tomatoes, pesto, olive oil, garlic powder, oregano and plenty of salt and pepper on a baking sheet and toss everything together until fully coated. Roast for 25 minutes.
    • Sprinkle the mozzarella pearls over the gnocchi and return to the oven to 5-10 minutes until the cheese has melted and is beginning to brown. Split the gnocchi between bowls and top with grated parmesan and fresh basil.
    Nutrition Facts
    Sheet Pan Gnocchi with Tomato & Pesto
    Amount Per Serving
    Calories 518 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 9g45%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 11g
    Cholesterol 41mg14%
    Sodium 885mg37%
    Potassium 190mg5%
    Carbohydrates 50g17%
    Fiber 4g16%
    Sugar 3g3%
    Protein 17g34%
    Vitamin A 955IU19%
    Vitamin C 14mg17%
    Calcium 317mg32%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the exact ingredients used.
     
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image of sheet pan gnocchi with text overlay

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    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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