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Sheet Pan Crispy Gnocchi with Tomatoes & Mozzarella

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 serves

Ingredients

  • 1 kg shelf-stable potato gnocchi (vacuum-pack)
  • 500 g cherry tomatoes
  • 5 cloves garlic, smashed
  • 60 mL olive oil
  • 1 tsp chili flakes
  • 250 g fresh mozzarella, torn
  • 1 bunch fresh basil
  • 50 g parmesan, grated

Instructions

  • Preheat oven to 230°C fan.
  • Toss gnocchi (separating them) with cherry tomatoes, garlic, oil, chili flakes, salt, pepper. Spread on a large sheet pan.
  • Roast 20 minutes until gnocchi is crispy and tomatoes have burst.
  • Tear over the mozzarella. Roast 5 more minutes until cheese melts.
  • Top with torn basil and parmesan. Serve from the tray.