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.
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!
Why we love this sheet pan gnocchi...
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!
Sheet Pan Tomato and Pesto Gnocchi
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.
How to make tomato and mozzarella gnocchi
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.
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
Sheet Pan Gnocchi with Tomato & Pesto
- 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
- 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.
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