Sheet Pan Gnocchi with Broccolini and Tomatoes

There are a lot of easy meals that still require a lot of dishes. This sheet pan gnocchi with broccolini and tomatoes isn’t one of them! For this easy weeknight dinner, you’re going to mix your gnocchi with the other ingredients, oil, and seasonings all on one pan, pop it in the oven, and dinner is served. Some fresh parmesan, basil, and an extra sprinkle of salt and pepper complete the meal. It’s perfect for the end of summer and so fresh. I love this recipe as is, but if you want to add cooked shredded chicken, shrimp, or a browned ground meat of choice, you’ll get an extra protein boost.

The broccolini stays perfectly crisp-tender in this recipe. The tomatoes blister while cooking and make a bit of a sauce when mixed after roasted. I really love using freshly grated parmesan cheese in this recipe because without the additives of pre-shredded cheese, it will melt a lot better. When you mix together everything on the pan after roasting and add the basil and parmesan, it makes the perfect sauce without needing to do anything extra. With one sheet pan used for the cooking process (as well as your cutting board and knife), this sheet pan gnocchi is truly the easiest meal.

Gnocchi is one of my favorite pastas because they are so pillowy and soft. Roasting the gnocchi in this way instead of boiling them allows you to keep that soft interior, but adds a bit of a crispy edge. The tomatoes blister while they cook and the tomato juices combine with the parmesan cheese after cooking to create a light sauce without you needing to make any sort of extra sauce! Less dishes and maximum flavor is a winning combination in my book.