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.
- 32 oz. gnocchi
- 16 oz. broccolini, chopped
- 1 pint grape tomatoes
- 3 tbsp. olive oil
- ½ tbsp. dried oregano
- 2 tsp. dried basil
- 2 tsp. garlic powder
- 2 tsp. onion powder
- Pinch of red pepper flakes
- 1 tsp. salt
- ½ tsp. ground black pepper
- ¼ cup parmesan cheese
- Fresh basil for topping
- Preheat oven to 350 degrees Fahrenheit. Add gnocchi, broccolini, and tomatoes to a sheet pan.
- Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, onion powder, red pepper flakes, salt, and pepper. Toss to evenly coat.
- Roast for 25-30 minutes until broccolini is crisp tender. Add the parmesan cheese and mix to evenly coat.
- Serve with extra parmesan cheese, fresh basil, and freshly ground black pepper.
- Enjoy!
[…] meaning a deep plate or bowl. Traditionally made with stale bread soaked and tossed with tomatoes, basil, onions, and a simple oil and vinegar dressing, we are customizing our own version here to […]