Description
This vibrant Summer Sheet Pan Gnocchi recipe combines roasted grape tomatoes, sweet corn, and tender potato gnocchi for an effortless, flavorful meal. Roasting the vegetables and gnocchi together concentrates their natural sweetness and creates a slightly caramelized, crispy texture. Finished with fresh herbs and butter, this dish is perfect for a quick weeknight dinner or a casual summer gathering.
Ingredients
Units
Scale
Vegetables and Aromatics
- 4 cups grape or cherry tomatoes (2 pints)
- 1 medium onion, diced
- 8 cloves garlic, thinly sliced
- 2 ears corn, kernels cut off and cob “juice” scraped and reserved
Gnocchi and Fats
- 1 pound shelf-stable potato gnocchi
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
Seasonings and Herbs
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh herbs (such as parsley, dill, or basil)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the ingredients evenly and to develop deep, caramelized flavors.
- Prepare the tomatoes and aromatics: On a rimmed baking sheet, combine the grape or cherry tomatoes, diced onion, sliced garlic, olive oil, salt, and black pepper. Spread this mixture in a single layer, tucking the garlic slices underneath other ingredients to prevent burning during roasting.
- Roast the base vegetables: Place the baking sheet in the oven and roast for about 20 minutes. You want the tomatoes to burst open, onions to become translucent, and garlic to turn golden, which enhances the dish’s depth of flavor.
- Add gnocchi and corn: Using the back of a spatula, gently press any tomatoes that are still intact so they release their juices. Add the shelf-stable potato gnocchi, fresh corn kernels, and the reserved corn cob juice to the pan. Stir everything well to coat the gnocchi and vegetables, scraping the pan to loosen any flavorful bits stuck to it and breaking up any gnocchi clumps.
- Roast again to finish: Spread the mixture out evenly in the pan and return it to the oven. Bake for an additional 10 minutes until the liquid bubbles and thickens slightly, and the gnocchi develops a light golden brown crust on the side touching the pan.
- Incorporate butter and herbs: Remove the pan from the oven and add the unsalted butter. Once melted, sprinkle in the chopped fresh herbs and stir everything together to evenly distribute the flavors.
- Serve and store: Serve the gnocchi warm from the pan. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Using shelf-stable gnocchi makes this recipe quick and easy; fresh gnocchi can also be used but may require less roasting time.
- Tucking the garlic under the tomatoes prevents it from burning and turning bitter during roasting.
- The reserved corn cob juice adds extra sweetness and depth to the sauce-like juices in the pan.
- Feel free to experiment with fresh herbs based on your preference or seasonal availability.
- Leftovers reheat well in a skillet over medium heat or in an oven until warmed through.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
