Pesto Gnocchi Sheet Pan Bake with Tomatoes

• 16 oz package potato gnocchi
• 1 pint cherry tomatoes, halved
• 1/2 cup store-bought pesto
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a sheet pan.
3. 3 Spread gnocchi around the tomatoes on the sheet pan.
4. 4 Dollop pesto over the gnocchi and tomatoes.
5. 5 Scatter minced garlic over the top.
6. 6 Bake for 20-25 minutes, until gnocchi are cooked through and tomatoes are blistered.
7. 7 Drizzle remaining olive oil and sprinkle Parmesan cheese over the top.
8. 8 Return to the oven for an additional 2-3 minutes until cheese is melted and bubbly.
9. 9 Garnish with fresh basil if desired, and serve hot.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add cooked chicken or shrimp for a protein boost.
• Swap pesto for marinara sauce for a classic twist.

Substitutions

• Use fresh basil pesto if homemade is preferred.
• Substitute gluten-free gnocchi for a gluten-free option.

Pairings

• A crisp Pinot Grigio
• Steamed broccoli or asparagus on the side

Nutrition

Tips

• Check gnocchi halfway through baking to ensure they don't stick to the pan.
• For extra flavor, toast pine nuts and sprinkle over the top before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: This dish does not freeze well due to the texture of the gnocchi.

Serving Suggestions

• Pair with a simple green salad.
• Serve with garlic bread for a complete meal.

FAQ