Sheet-Pan Gnocchi with Tomatoes and Mozzarella
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Pillowy gnocchi roasted with burst tomatoes, garlic, and bubbling mozzarella on one sheet pan — a cozy Italian dinner in half an hour.
Gnocchi roasted on a sheet pan is a small miracle — the little dumplings turn golden and crisp at the edges while staying pillowy inside, absorbing the sweet burst of roasted tomatoes and garlic as they go. A blanket of mozzarella melts over the top into stretchy pockets, making this one of the easiest, most satisfying vegetarian dinners we know. Everything happens on a single tray in about thirty minutes, stirring once. We love it for busy nights when a warm, cheesy, confident meal feels essential and dishes must stay minimal.
🥄 Ingredients
- 🫗 500g potato gnocchi (shelf-stable or refrigerated)
- 🫗 2 cups (about 300g) cherry tomatoes
- 🫗 3 garlic cloves, thinly sliced
- 🫗 2 tbsp olive oil
- 🫗 1 tsp dried oregano, 1/4 tsp red pepper flakes (optional)
- 🫗 Salt and black pepper
- 🫗 150g mozzarella (fresh, or shredded)
- 🫗 1/4 cup fresh basil, chopped, to finish
- 🫗 Optional: grated Parmesan, balsamic vinegar
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Preheat the oven to 220°C (425°F)** and line a large sheet pan with parchment.
**On the pan**, toss the gnocchi, tomatoes, garlic, olive oil, oregano, red pepper flakes (if using), salt, and pepper.
**Spread into a single layer** and roast 15 minutes; stir once, then roast 5 minutes more until the gnocchi are puffed and golden.
**Scatter the mozzarella over the top** and roast 3–4 minutes until melted and bubbling.
**Finish with fresh basil**, a sprinkle of Parmesan and a drizzle of balsamic if you like, and serve hot.
⚠️ Common Mistakes
- ✕
Soggy, sticky gnocchi from crowding the pan.
- ✕
Rubbery mozzarella from overcooking; add it in the last minutes.
- ✕
Boring flavor — the garlic, oregano, salt, and a burst of balsamic matter.
- ✕
Burnt garlic slivers; mix the garlic into the oil first.
🔄 Variations
Add protein: browned sausage or grilled chicken underneath.
Vegetable swap: zucchini, peppers, or broccoli along with the tomatoes.
Marinara base: toss the gnocchi with a spoon of sauce before roasting.
Herby finish: oregano, thyme, or pesto instead of basil.
🧊 Storage
- 📦
Keeps 3 days refrigerated; reheat in the oven or a hot pan to restore crisp edges.
💡 Chef Tips
Don't boil the gnocchi first — roasting is the whole trick.
Space the tray well so everything crisps, not steams.
Tear the fresh mozzarella into rough pieces for pools of gooey cheese.
Balsamic at the end adds a bright, sweet-tart finish.
❓ FAQ
Do I need to cook the gnocchi first?
No — roasting cooks it straight through to golden, pillowy perfection.
What if I can't find shelf-stable gnocchi?
Refrigerated gnocchi works; frozen may need a couple extra minutes.
Can I make it dairy-free?
Yes — skip the mozzarella or use plant-based shreds.
How many calories?
About 520 per serving — a cozy, cheesy one-pan meal.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →