Sheet Pan Gnocchi with Tomatoes
This recipe for Sheet Pan Gnocchi with Tomatoes slow roasts pillowy soft potato gnocchi and juicy tomatoes together on one pan to give you a quick, easy, and flavorful weeknight dinner. Vegan, Gluten-Free Option.
Servings 4 servings
Calories 330kcal
Ingredients
- 1 16 ounce package shelf-stable gnocchi
- 20 ounces cherry tomatoes half of them cut in half
- 1 shallot or 1/2 red onion
- 1 tablespoon red or white wine vinegar
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 5 cloves garlic
- 1/2 teaspoon red chili flakes optional
- 1 teaspoon kosher salt
- 2-3 cups spinach (optional)
- fresh basil for serving
Instructions
- Prep: Preheat the oven to 400F.
- Mix: Add the tomatoes, gnocchi, shallot, and garlic to a large nonstick baking sheet (if your baking sheet is not nonstick, line it with parchment paper). Sprinkle the vinegar, Italian seasoning, chili flakes, and salt over the gnocchi, then drizzle generously with olive oil. Toss well until all ingredients are evenly coated.
- Roast: Roast on the top rack of the oven for 30 minutes. Remove from the oven and sprinkle the spinach on top; return to the oven for an additional 3 to 5 minutes, until the spinach is wilted.
- Serve: Stir the gnocchi again, then divide among serving dishes. Sprinkle with fresh basil and (optional) an additional drizzle of olive oil. Serve warm; leftovers will keep in the refrigerator in an airtight container for up to 5 days.
Notes
- Gluten-Free: Use gluten-free gnocchi, such as Trader Joe’s cauliflower gnocchi.
- Larger Tomatoes: Use the same volume of larger tomatoes; just cut them into bite-sized pieces!
Nutrition
Calories: 330kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1023mg | Potassium: 441mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2183IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 6mg