Sheet Pan Gnocchi With Mozzarella and Tomatoes Recipe
Written by MasterClass
Last updated: Jul 8, 2023 • 2 min read
A sheet pan dinner should be equal parts convenient and comforting. Read ahead to learn how to make crispy sheet pan gnocchi with shelf-stable gnocchi bolstered by fresh vegetables and herbs. Since everything cooks in a single pan, it’s perfect for a weeknight meal.
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What Are Gnocchi?
Gnocchi, Italian for “lumps,” are dumplings made from mashed potatoes combined with just enough flour to hold the dough together. You form them by rolling the dough, which sometimes contains eggs as a binding agent, into a thin log and then cutting that into about ¾-inch pieces. You can add ridges by pressing the gnocchi against a fork or ridged wooden gnocchi board. Potato gnocchi originates from the Lombardy region in Northern Italy and is the most common and well-known variety of gnocchi. Learn how to cook the perfect potato gnocchi with Chef Thomas Keller.
What Is Sheet Pan Gnocchi?
Sheet pan gnocchi is a one-pan recipe that skips the process of boiling water, instead embracing the oven’s dry heat and letting it crisp the exterior of the gnocchi while keeping the inside pillowy, chewy, and soft. Shelf-stable potato gnocchi is the typical choice, but you can also use sweet potato or cauliflower gnocchi.
Toss the gnocchi with your favorite Italian-inspired ingredients, like butternut squash, zucchini, thinly sliced red onion, and bell peppers, and cook the vegetables and gnocchi together until crispy. Then add plenty of cheese, place the sheet pan under the broiler, and finish with something green (like fresh basil leaves, pesto, or arugula). Add heat with red pepper flakes or protein via Italian sausage. Like the best weeknight dinners, sheet pan gnocchi is fully customizable.
Mozzarella Tomato Sheet Pan Gnocchi Recipe
makes
prep time
5 mintotal time
35 mincook time
30 minIngredients
- 1
Preheat the oven to 375 degrees Fahrenheit.
- 2
In a large bowl, combine the gnocchi, tomatoes, sun-dried tomatoes, garlic, olive oil, salt, and pepper, and toss to coat.
- 3
Transfer the gnocchi mixture to an unlined rimmed baking sheet and roast until the gnocchi is golden brown and crispy on one side, about 20–25 minutes. (You can line your sheet pan with parchment paper or a silicone baking mat for easier cleanup, but your gnocchi may be less crispy.)
- 4
Sprinkle the mozzarella and half of the Parmesan over the gnocchi mixture. Broil until the cheese is golden brown, about 5 minutes.
- 5
Garnish with the remaining Parmesan, fresh herbs, and a squeeze of lemon.
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