This Sheet pan gnocchi is one of my favorite recipes I have created in a long time thanks to the combination of burst tomato sauce, creamy ricotta and crunchy breadcrumbs. I’ve been on a mission to make a great sheet pan gnocchi for a while now. I tested four or five different recipes, and they all ended up quite dry, but I wanted something saucy, which is where the idea of smashing the tomatoes came from. The gnocchi goes straight from the package onto the pan with whole cherry tomatoes, garlic, olive oil and a drizzle of balsamic glaze, and after 30 minutes in the oven the gnocchi is golden and the tomatoes have burst. Then I mash the tomatoes right on the pan so all of their juices turn into a sauce that coats every piece.
You could serve the gnocchi and tomatoes on their own, but a big scoop of lemon herb ricotta and a sprinkle of buttery toasted breadcrumbs is what takes this from a great dinner to restaurant quality, yet it’s still easy enough to work into your weeknight rotation. If you’re a gnocchi fan, my air fryer gnocchi is the quickest way to get golden gnocchi on the table, and if you like letting the oven do the work, my sheet pan fennel and sausage pasta uses the same idea, with everything except the pasta roasted on one pan.
Key Ingredients You Will Need
Cherry tomatoes: I leave the cherry tomatoes whole rather than halving them, so they hold onto their juices until they burst in the oven. Once they come out, mashing them with a fork turns all of that juice into the sauce.
Ricotta: I love the lemon zest, parsley and garlic stirred through the ricotta. It’s fresh and bright against the rich roasted tomatoes, and cottage cheese works in its place if that’s what you have on hand.
Panko breadcrumbs: I’ve become a big fan of breadcrumbs lately and have been adding them to all kinds of dishes, because I love the crunch they bring to something that would otherwise be soft. Toasted in butter, they give you a crunchy layer on top of the creamy ricotta and tender gnocchi.
What Is the Best Type of Gnocchi to Use
For this recipe I use shelf-stable gnocchi, the vacuum-sealed packs you’ll find in the pasta aisle. It goes straight from the package onto the pan with no boiling, browns underneath as it roasts and stays soft and pillowy inside.
Fresh gnocchi cooks faster, so if that’s what you have, I’d roast the tomato mixture on its own for 10 minutes first, then add the gnocchi and return the pan to the oven for the remaining 20 minutes.
How To Make Sheet Pan Gnocchi
1. Get everything on the pan. Toss the gnocchi and tomatoes until every piece is coated in the oil and balsamic glaze, then spread them out so they aren’t piled on top of each other. Any dry or crowded pieces will steam instead of browning. Give everything a stir halfway through baking so the gnocchi browns evenly on more than one side.
2. Mash the tomatoes. The tomatoes are ready when they’re wrinkled and starting to split. Press each one gently with a fork so the juices mix with the oil and balsamic in the pan, then stir the gnocchi through so it’s coated in the sauce.
3. Toast the breadcrumbs. Keep the breadcrumbs moving in the pan. Panko goes from golden to burnt quickly, so take it off the heat as soon as it’s evenly golden.
4. Mix the lemon herb ricotta. Stir it together while the gnocchi roasts so it’s ready to spoon on as soon as the pan comes out of the oven.
Tips For Making the Best Sheet Pan Gnocchi
- Use the right size sheet pan. Getting the pan size right is key. If the pan is too large, the gnocchi spread out too much and dry out as they cook, but if it’s too small and everything is piled on top of each other, the gnocchi will steam and turn mushy. [Placeholder: the pan size you used.]
- Halve any large tomatoes. If some of your cherry tomatoes are on the larger side, cut those in half. Larger tomatoes take too long to soften and won’t be ready to mash when the gnocchi is done.
- Add the toppings at the table. I add the ricotta and breadcrumbs to each bowl right before serving so the breadcrumbs stay crunchy instead of soaking up the tomato sauce.
Ways To Customize This Sheet Pan Gnocchi
Gluten Free: Use gluten free gnocchi and swap the breadcrumbs for Gluten free breadcrumbs
Vegan or Dairy Free: Use a vegan ricotta and parmesan cheese
Cottage Cheese: for a high protein option the ricotta can be swapped for cottage cheese
How To Store & Reheat Sheet Pan Gnocchi
Storage: Store the gnocchi and tomatoes in an airtight container in the fridge for up to 3 days. Keep the ricotta in its own container, and store the toasted breadcrumbs at room temperature so they stay crunchy.
Reheating: Warm the gnocchi on a sheet pan in the oven at 400°F for about 10 minutes, or in a skillet over medium heat, then add fresh ricotta and breadcrumbs. The microwave works in a pinch, but the gnocchi will be softer.
If you make this Sheet Pan Gnocchi, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Sheet Pan Gnocchi with Burst Tomatoes and Lemon Ricotta
Ingredients
- 1 pound shelf stable gnocchi
- 1 1/2 lbs cherry tomatoes
- 4 cloves garlic minced
- ¼ cup extra virgin olive oil
- 1 tbsp balsamic reduction/balsamic glaze
- ½ tsp salt
- ½ cup shredded basil
- 2 tsp freshly grated parmesan cheese
Lemon Herb Ricotta
- ¾ cup ricotta
- ¼ tsp salt
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1 clove garlic minced
Breadcrumbs
- 1 tbsp butter
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- To a sheet pan add the cherry tomatoes, gnocchi, minced garlic, olive oil, salt and balsamic reduction. Stir the tomatoes and gnocchi until they are well coated in the sauce. Place in the oven to bake for 30 minutes
- In a bowl stir together all of the ingredients for the lemon herb ricotta. Set aside
- In a small pan melt the butter on medium high heat. Add the breadcrumbs and stir frequently for 2-3 minutes until the breadcrumbs are golden brown in color. Set aside
- Remove the sheet pan from the oven and use a fork to mash the tomatoes and release and juices into the pan. Sprinkle with the fresh basil and stir everything together so that the gnocchi is well coated in the tomatoes and sauce.Garnish with grated parmesan cheese.
- Divide the gnocchi between bowls. Add a large spoonful of the ricotta on top and then sprinkle breadcrumbs overtop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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