Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula

by Dorothy Reinhold on July 8, 2021


Print This Post Print This Post Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula is the fresh taste of summer in a dinner bowl. A quick roasting makes it easy.

Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula is the fresh taste of summer in a dinner bowl. A quick roasting makes it easy. 

Have you ever roasted (not boiled) your gnocchi? It’s a game-changer for me. That cooking method (or skillet-frying) is my new fave way to prepare shelf-stable, store-bought gnocchi. Somehow, improbably, the gnocchi gets plumper and a little crispy in the oven, and has a satisfying chew to it. I find it so much better than boiling, and I don’t have to wait for a pot of water to come to a boil.

How to make Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula

Ingredients for Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula on a white marble counter on ShockinglyDelicious.com
First, assemble your ingredients. For this recipe, we will need

  • cherry or grape tomatoes (I like a tri-color mix, but suit yourself. Pick them from your vegetable garden if you can!)
  • shelf-stable purchased gnocchi
  • olive oil
  • salt and pepper
  • Italian herb seasoning blend
  • garlic powder
  • mozzarella balls
  • arugula (substitute baby spinach if you want to)
  • basil leaves
  • Parmesan

Tomatoes, Gnocchi and seasonings in a white mixing bowlMix the tomatoes, gnocchi oil and seasonings up in a big mixing bowl. You could do it right on the sheet pan, but I never think that is very effective. I want to make sure things are mixed and coated.

Gnocchi and tomatoes on a gold colored sheet pan on a white marble counter on ShockinglyDelicious.comPour it onto the sheet pan.

Tomatoes and gnocchi roasted straight from the ovenRoast it. The tomatoes will start to collapse and the gnocchi will get a little toasty!

Add the mozzarella balls to the hot tomatoes and gnocchiPut the mozzarella balls on top; I snipped mine in half because I used ciliegine balls (“cherry sized”).

Add fresh arugula to the baking sheetPlace the arugula over the top. 

Fresh arugula on top of the hot gnocchi and tomatoesUse it all!

Wilted arugula after roastingAfter it roasts for a couple of minutes, it wilts.

Shaved Parmesan melting on top of the wilted arugulaTake it out of the oven and put some shaved Parmesan on top. Allow it to rest and soften.

Easy Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula on ShockinglyDelicious.comServe, with more shaved Parmesan and torn basil leaves!

Bon appetit. Lets go!

Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 4

Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula

Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula is the fresh taste of summer in a dinner bowl. A quick roasting makes it easy.

Ingredients

  • 4 cups (about 2 pints) cherry tomatoes (it's fun to use tri-colored)
  • 1 pound shelf-stable potato gnocchi
  • 3 tablespoons extra virgin olive oil, divided use
  • 1/2 teaspoon kosher salt (Diamond Crystal brand preferred; if using Morton's, use less)
  • A few grinds of black pepper
  • 1 teaspoon Italian herb seasoning blend (such as no-salt blend of oregano, basil, marjoram, etc.)
  • 1/4 teaspoon garlic powder
  • 8 ounces mozzarella cheese balls (such as mozzarella pears or ciliengine)
  • 5-6 ounces fresh arugula leaves (baby arugula preferred)
  • Shaved or grated Parmesan cheese
  • Fresh basil leaves

Directions

  1. Heat the oven to 400F degrees.
  2. In a large mixing bowl, add the tomatoes (halve the largest ones if they seem big), gnocchi, 2 tablespoons of the olive oil, salt, pepper, Italian herbs and garlic powder. Stir gently so everything is coated and combined.
  3. Line a half-sheet baking pan (roughly 18x13 inches with 1-inch high sides) with a silicone baking sheet or parchment paper (for easy cleanup). Pour mixture onto baking sheet, and spread it out evenly.
  4. Roast about 20 minutes; gnocchi will get a little plump and crispy around the edges, and tomatoes will soften, some will collapse and caramelize. Remove pan from oven and toss the mozzarella balls on top of the hot tomato mixture. If you are using ciliengine size, cut them in half with a knife or kitchen shears. Sprinkle all the arugula over top, and return the pan to the oven. Roast for an additional 5 minutes. Arugula will look very wilted; this is good.
  5. Remove pan from oven, drizzle with the additional 1 tablespoon olive oil, and top with some shaved or grated Parmesan cheese. Allow pan to sit for a couple of minutes to let Parmesan soften a bit.
  6. Use a wide spatula to portion the mixture into 4 flat, wide pasta dinner bowls. Tear basil leaves into pieces and fling on top to garnish.
  7. Serves 4.

Notes

Recipe source: Slightly adapted from Caprese Sheet Pan Gnocchi by Sheela Prakash at TheKitchn.com

https://www.shockinglydelicious.com/sheet-pan-gnocchi-with-cherry-tomatoes-mozzarella-and-arugula/

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Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula easy recipe on ShockinglyDelicious.com

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