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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.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 518kcal


  • 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.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 518kcal | Carbohydrates: 50g | Protein: 17g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 41mg | Sodium: 885mg | Potassium: 190mg | Fiber: 4g | Sugar: 3g | Vitamin A: 955IU | Vitamin C: 14mg | Calcium: 317mg | Iron: 6mg