Sheet-Pan Crispy Gnocchi with Blistered Cherry Tomatoes and Mozzarella
Potato gnocchi roast straight from the package until golden and crisp at the edges, with cherry tomatoes that burst into a garlicky basil-scented sauce. Mozzarella melts over the top at the end for a savory, not spicy, Italian-style traybake.
- Total
- 34 min
- Prep 8 · Cook 26
- Serves
- 1
- Difficulty
- Easy
- Standard
- Savory
- Italian
- Oven
Instructions
-
Heat the oven to 220°C (200°C fan). Spread 400 g potato gnocchi on a sheet pan in a single layer. Drizzle with 1 tbsp olive oil, sprinkle with 0.25 tsp salt and 0.25 tsp black pepper, and toss to coat.
~5 min
Dry gnocchi brown better: if yours look damp, pat them with paper towel before tossing with olive oil so they crisp instead of steam.
-
Scatter 250 g cherry tomatoes and 2 sliced garlic cloves over the gnocchi. Drizzle with the remaining 1 tbsp olive oil and sprinkle with the remaining 0.25 tsp salt. Toss gently so the tomatoes stay whole.
~3 min
Keep the tomatoes whole and let them blister undisturbed; stirring too often releases their juice and the gnocchi turn soft instead of crisp.
-
Roast on the middle rack for 20 minutes, until the gnocchi are golden and crisp at the edges and the cherry tomatoes have blistered and begun to collapse. Stir once halfway through.
~20 min
-
While step 3 cooks
While the gnocchi roast, tear 10 g fresh basil leaves into small pieces and set aside.
~3 min
-
Tear 125 g mozzarella over the hot gnocchi and tomatoes. Return the pan to the oven for 5 minutes, until the mozzarella is melted and bubbling at the edges.
~5 min
-
Scatter the torn fresh basil over the tray and serve straight from the pan.
~1 min