Summer Sheet Pan Gnocchi with Roasted Cherry Tomatoes, Corn, and Fresh Herbs Recipe

I absolutely love how this Summer Sheet Pan Gnocchi with Roasted Cherry Tomatoes, Corn, and Fresh Herbs Recipe comes together — it’s like a celebration of summer’s best flavors all in one easy sheet pan meal. The burst of roasted cherry tomatoes combined with sweet corn and tender gnocchi creates a comforting yet fresh dish that you’ll want to make again and again. I find it perfect for busy weeknights or even casual weekend dinners when you want something delicious without a ton of fuss.

When I first tried this recipe, the magic really happened in that golden, buttery finish with fresh herbs — it elevates everything and makes the flavors sing. Plus, since it’s all roasted on one pan, cleanup is a breeze, and you get those beautifully caramelized edges on the gnocchi. If you’re looking for a dish that’s bursting with summer goodness but is still approachable and satisfying, you’ll want to give this Summer Sheet Pan Gnocchi with Roasted Cherry Tomatoes, Corn, and Fresh Herbs Recipe a try.

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Ingredients You’ll Need

I love how straightforward the ingredients are. They come together to create a bright, fresh, and slightly sweet flavor profile that’s easy to pull off even if you’re new to gnocchi or sheet pan cooking.

• Grape or cherry tomatoes: Look for firm, ripe tomatoes to avoid mushiness and maximize flavor.
• Onion: A medium diced onion adds subtle sweetness and depth—yellow or white onions both work well.
• Garlic: Thinly sliced so it roasts evenly without burning—trust me, burnt garlic can ruin the whole dish!
• Olive oil: Quality here really matters since it brings everything together with richness.
• Salt: Essential for bringing out all those vibrant flavors.
• Black pepper: Freshly ground black pepper gives a nice subtle kick.
• Shelf-stable potato gnocchi: Convenient and freezes well; just make sure to break up any clumps before roasting.
• Corn kernels and cob juice: Using fresh corn is best; scraping the cob juice adds extra sweetness and depth.
• Fresh herbs: Parsley, dill, or basil all work—you can mix and match based on your mood or what’s in your garden.
• Unsalted butter: This finishing touch adds richness and helps the herbs bloom.

Variations

I love how flexible this Summer Sheet Pan Gnocchi with Roasted Cherry Tomatoes, Corn, and Fresh Herbs Recipe is — I often tweak it depending on what I have in my fridge or to make it suit dietary needs. Don’t be afraid to make it your own!

• Vegan Version: I swap out butter for olive oil and skip any cheese toppings. It’s just as flavorful and satisfying.
• Vegetable Boost: Adding zucchini or bell peppers works well for extra color and nutrients — just roast alongside everything else.
• Herb Swap: Try cilantro or mint for a fresh twist — I discovered this trick when experimenting with garden herbs.
• Spicy Kick: Adding a pinch of red pepper flakes turns up the heat beautifully; perfect if you like a little punch.

How to Make Summer Sheet Pan Gnocchi with Roasted Cherry Tomatoes, Corn, and Fresh Herbs Recipe

Step 1: Prep Your Veggies and Tomatoes

Start by preheating your oven to 425°F — that high heat is key for caramelized, bursting tomatoes. Toss grape or cherry tomatoes, diced onion, and thinly sliced garlic with olive oil, salt, and pepper on a rimmed baking sheet. I like to tuck the garlic slices underneath so they roast gently without burning; this step saves you from any bitter garlic bites later. Spread everything in a single layer so it roasts evenly.

Step 2: Roast Until The Magic Happens

Pop the pan in the oven and roast for about 20 minutes until the tomatoes are bursting and the onions have softened beautifully. You’ll know it’s ready when the garlic turns a pretty golden color — that’s your cue that all the flavors are starting to meld together perfectly. Keep an eye on it so nothing gets overcooked, especially the garlic slices.

Step 3: Add Gnocchi, Corn, and Corn Juice

Using the back of a spatula, gently press any whole tomatoes so they burst and release their juices. Then add your potato gnocchi, fresh corn kernels, and the scraped corn cob juice to the pan. Give everything a good stir — this helps coat the gnocchi in all those fantastic roasted flavors while loosening up any stuck bits on your pan. Make sure to break apart any gnocchi stuck together to ensure even cooking.

Step 4: Roast Again to Finish

Spread the mixture back out in an even layer and return the pan to the oven. Roast for another 10 minutes or so, until you see the liquid bubbling and thickening and the gnocchi develop a slightly crispy, golden edge where it touches the pan. This step adds such a nice texture contrast that makes the dish totally irresistible.

Step 5: Finish With Butter and Fresh Herbs

Right after you take the pan out of the oven, drop in the butter and let it melt over the hot gnocchi. Then sprinkle over your chopped fresh herbs and give everything a gentle but thorough stir. This finishing move adds richness and brightness that tie the whole dish together — I discovered this trick the first time I made it and haven’t skipped it since.

How to Serve Summer Sheet Pan Gnocchi with Roasted Cherry Tomatoes, Corn, and Fresh Herbs Recipe

Garnishes

I love topping this dish with a sprinkle of grated Parmesan or Pecorino Romano for a salty, savory finish. Sometimes I add extra fresh herbs like basil or a drizzle of good-quality olive oil right before serving to amp up the freshness. A few cracks of black pepper on top never hurt either!

Side Dishes

This gnocchi pairs beautifully with a simple green salad dressed with lemon vinaigrette, or some grilled chicken or fish if you want to add protein. I’ve also served it alongside roasted asparagus or a light cucumber salad for a super fresh summer meal.

Creative Ways to Present

For a dinner party, I like to serve this dish straight from the sheet pan on a rustic wooden board to keep things casual but styled. Another way I’ve dressed it up is by plating individual portions topped with microgreens or edible flowers for a pretty pop of color that’s perfect for summer entertaining.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they usually last for up to 3 days. The flavors develop nicely after resting, but I recommend reheating gently to keep the gnocchi from getting too soft or mushy.

Freezing

While I haven’t frozen the fully cooked dish often, I do buy shelf-stable gnocchi to keep on hand and freeze fresh corn kernels when in season. If you want to freeze leftovers, I’d suggest freezing the gnocchi and veggies separately to keep textures intact.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of olive oil or butter to crisp up the gnocchi edges again. Avoid microwaving if you can — it tends to make gnocchi gummy. A quick toss in the pan brings back the texture and flavor wonderfully.

FAQs

Final Thoughts

This Summer Sheet Pan Gnocchi with Roasted Cherry Tomatoes, Corn, and Fresh Herbs Recipe holds a special place in my heart because it’s effortless yet impressive every time I make it. I love how it brings a little bit of summer sunshine to the table, and I’m confident you’ll enjoy the balance of savory, sweet, and fresh flavors as much as I do. It’s a recipe I’m excited to share with friends and family because I know it’ll brighten their day too — so go ahead and try it for yourself, I promise it’s worth it!

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