This gnocchi dish is baked directly on a sheet pan. The tomatoes, red onions, and garlic give the dish wonderful flavors and transform into a silky sauce as they cook. For an extra pop of flavor and a touch of richness, finish it with crumbled feta or grated Parmesan.
I love the concept of sheet pan dinners. The idea is that you place all the ingredients onto a sheet pan, bake, and you’re done. But in reality too many fall short for me. I find some of the ingredients are overcooked while some are unpleasantly underdone or bland.
Not this one! The gnocchi, tomatoes, and onions all cook at the same time. The result is a quick meal with great flavors and textures.
The key to this recipe is to leave the garlic in the peel. It gets nice and soft as it bakes－and the flavor is mellow and delicate. (It’s similar to air fryer roasted garlic.)
When everything is baked, carefully remove the garlic from the peel. Mash it with a fork right on the pan and mix it into the dish.
I like to top this gnocchi dish with some feta cheese and chopped basil. So good. And so easy!
Sheet Pan Gnocchi and Tomatoes
Ingredients
- 1 (17.5 ounce) package premade gnocchi
- 2 pints cherry or grape tomatoes, sliced
- ½ large red onion, sliced
- 6 cloves garlic, not peeled
- ¼ cup olive oil
- 1 teaspoon oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup crumbled feta or ¼ cup grated Parmesan
- Chopped fresh basil
Instructions
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Preheat oven to 425°F. Lightly oil a 18×13-inch pan with olive oil.
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Stir together gnocchi, tomatoes, onions, garlic cloves, and olive oil. Spread onto the prepared sheet pan and season with oregano, salt, and pepper
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Bake for about 35 minutes or until the gnocchi are golden brown and the tomatoes and onions are soft. Toss halfway through.
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Remove pan from the oven. Carefully squeeze garlic out of peels (throw garlic peels away) and smash the cloves with a fork.
Stir everything together.
Top with crumbled feta or grated Parmesan and chopped basil. Enjoy!
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