Sheet-Pan Gnocchi with Tomatoes, Mozzarella and Basil
Why this recipe works
- Crisp-edged gnocchi: Roasting the gnocchi directly on the tray gives the outside a lightly golden, chewy-crisp finish.
- Simple tray-bake method: The vegetables, gnocchi and seasoning roast together, keeping the method streamlined and the washing-up low.
- Fresh tomato balance: Burst cherry tomatoes bring acidity and juiciness to balance the olive oil, mozzarella and roasted vegetables.
Get the most out of this recipe
Texture tips
- For crisper gnocchi: Spread everything in a single layer with space between the gnocchi so the tray roasts rather than steams.
- Keep the tray roasty: Drain very wet mozzarella before tearing it over the hot gnocchi, especially if using a soft fresh-style cheese.
Ingredient notes
- Cut vegetables evenly: Keep the courgette in thick half-moons and the onion in wedges so they soften without disappearing into the tray.
- Use basil at the end: Fresh basil is best added after roasting, where its aroma stays bright instead of dulling in the oven.
Make-ahead tips
- Prep ahead: The vegetables can be chopped and the garlic oil mixed ahead, then combined with the gnocchi just before roasting.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot so the gnocchi can crisp again.
- Best served straight away: The gnocchi have the best contrast of crisp edges and soft centres as soon as they come out of the oven.
Serving ideas
- Add a simple salad: Serve with a crisp green salad or peppery rocket to keep the meal fresh and balanced.
- Finish with freshness: A final tear of basil and a little black pepper sharpen the creamy mozzarella and sweet roasted tomatoes.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the gnocchi on a large baking tray.
- Halve the cherry tomatoes. Cut the red onion into wedges and cut the courgettes into thick half-moons, then add them to the tray.
- Finely grate or crush the garlic into a mixing bowl, then stir in the extra virgin olive oil, dried oregano, fine sea salt and black pepper. Pour over the tray and toss well so everything is evenly coated.
- Roast for 25 minutes, turning everything once halfway through, until the gnocchi are crisp at the edges and the tomatoes have burst. If your tray is crowded, spread the mixture out again after turning so it roasts rather than steams.
- Tear the mozzarella and scatter it over the hot tray so it softens slightly. Tear the fresh basil over the top and serve straight away.
Recipe notes
Tips
- For the best crisp edges, make sure the gnocchi sit in a single layer with a little space between pieces.
- If the mozzarella is very wet, drain it briefly before tearing so the tray stays roasty rather than watery.
- If serving anyone who is vulnerable, use pasteurised mozzarella and ensure the dish is served piping hot.
Substitutions
- Replace mozzarella with fresh mozzarella for a softer, creamier finish.
- Replace dried oregano with dried basil for a slightly sweeter herb note.
- Replace extra virgin olive oil with olive oil for a milder flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in an airtight container. Reheat on a baking tray at 200°C (390°F) for 10 to 12 minutes until piping hot and the gnocchi re-crisp; add the basil after reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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