Sheet-Pan Crispy Gnocchi with Cherry Tomatoes, Zucchini and Mozzarella

Steps

1. Step 1

   Heat the oven to 425°F with a rack in the upper third. Take the mozzarella out of the fridge so it isn't ice cold.

   10 min, hands-off · 425°F

   • 8 oz fresh mozzarella
2. Step 2

   On a large rimmed sheet pan, pile the gnocchi (straight from the package, no boiling), cherry tomatoes and zucchini. Pour over the olive oil and add the garlic, oregano, red pepper flakes, salt and pepper. Toss with your hands until everything is coated, then spread into a single layer with the gnocchi touching the pan.

   8 min

   • 1 lb shelf-stable potato gnocchi
   • 1 pint cherry tomatoes
   • 2 medium zucchini (about 1 lb)
   • 4 tbsp olive oil
   • 3 cloves garlic
   • 1 tsp dried oregano
   • 1/4 tsp red pepper flakes
   • 3/4 tsp salt
   • 1/4 tsp black pepper
3. Step 3

   Roast for 20 minutes, until the zucchini is tender and the gnocchi are starting to brown underneath.

   20 min, hands-off · 425°F

4. Step 4

   Stir and flip everything with a spatula, scraping up any gnocchi stuck to the pan, and spread back out. Roast 10 more minutes, until the gnocchi are puffed and crisp at the edges and the tomatoes have burst.

   10 min, hands-off · 425°F

5. Step 5

   Take the pan out and scatter the torn mozzarella over the hot gnocchi. Let it sit 2 to 3 minutes so the cheese softens and just starts to melt.

   3 min, hands-off

   • 8 oz fresh mozzarella
6. Step 6

   Drizzle with the balsamic vinegar if using, scatter the torn basil over the top, and taste for salt. Serve straight from the pan while the gnocchi are still crisp.

   2 min

   • 1 cup fresh basil leaves
   • 1 tbsp balsamic vinegar

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026