Sheet Pan Gnocchi

I originally found a recipe for sheet pan gnocchi on TikTok from Jake Cohen last year, and I’ve made versions of it weekly ever since. I used fresh herbs and homegrown tomatoes from my garden throughout the summer, and WOW. It’s still good with dried herbs and store-bought tomatoes, but something about those homegrown tomatoes, I tell ya. 

This is another one of those recipes that’s more of a base than it is a recipe that you need to follow to the T. Add crushed red pepper like Jake did in his if you want some spice (again, 14 month old toddler eating this, so no extra spice for us), or use a squeeze of balsamic glaze for even more depth of flavor. I’ve found that the sugar in place of the balsamic actually comes out really similar tasting (and I’ve apparently committed to forgetting to include balsamic glaze with my grocery orders every single time). This is the version I’m including in my cookbook for my family since I want to keep it as simple as possible.

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Sheet Pan Gnocchi

I originally found a recipe for sheet pan gnocchi on TikTok from Jake Cohen last year, and I've made versions of it weekly ever since.

Course Main Course

Cuisine American

Keyword dinner, gnocchi, meatless, one pot/pan, tomatoes

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 1 lb gnocchi uncooked
• 12 oz grape/cherry tomatoes halved
• 1/2 large yellow onion chopped
• 3 cloves garlic minced
• 1 tbsp olive oil
• 1-2 tbsp fresh oregano or basil or 1-2 tsp dry
• 1/2 tsp fresh thyme
• 1 tsp fresh parsley or 1/2 tsp dry
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes

Instructions

• Preheat oven to 400°.
• Add all ingredients to a sheet pan and toss to evenly coat.
• Roast for 25-30 minutes, mixing halfway through.
• Serve hot.