Sheet-Pan Gnocchi with Cherry Tomatoes and Mozzarella, the new internet craze that has also won me over. 5 minutes of preparation and only one baking sheet to clean, here’s the dinner-saving recipe with cherry tomatoes and mozzarella that is taking the web by storm.
Give it a try!
Discover with me how to prepare Sheet-Pan Gnocchi (in the oven, no pre-cooking) with cherry tomatoes and mozzarella: crispy on the outside, melty on the inside, and ready in a single baking sheet.
Craving gnocchi but not wanting to wait for the water to boil? I have the solution that will change your weeknight dinners: Sheet-Pan Gnocchi.
Forget the slotted spoon and bulky pots to wash. In this recipe, the gnocchi are not boiled but tossed raw directly onto the baking sheet along with juicy cherry tomatoes, Taggiasca olives, garlic, and herbs.
The result? An amazing texture: a golden and crispy crust on the outside enclosing a very tender heart, all wrapped in mozzarella that melts with every forkful.
Just 5 minutes of preparation, only one baking sheet to clean, and a taste that instantly reminds you of Sunday. It’s the perfect recipe for those who have little time but don’t want to give up on taste. The ideal solution for those evenings when the fridge is empty and fatigue takes over, yet the desire for a heartwarming dish is too strong to settle for the usual soup.
So, have I convinced you to try them? I was a bit skeptical at first too, but believe me: once you taste them, you won’t be able to do without. It’s a true revolution!
Let’s see together how to make the recipe for Sheet-Pan Gnocchi with Cherry Tomatoes and Mozzarella. Get the ingredients ready and let’s start!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you want, give a Like to the page: it would really make me happy. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz potato gnocchi
- 10 cherry tomatoes
- 1 tbsp Taggiasca olives
- 1.8 oz pizza mozzarella (or Feta)
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- 1 Baking Sheet
- Parchment Paper
Steps
First, take a large baking sheet and line it with parchment paper. Pour the gnocchi directly from the package (raw, without boiling!), add the cherry tomatoes cut in half and the olives.
Drizzle with a generous amount of extra virgin olive oil, salt and pepper. If you like, you can also add a crushed garlic clove and some oregano or basil. Mix everything directly in the baking sheet with your hands or a spoon to ensure every gnocchi is well coated: this will make them crisp.
Bake in a preheated static oven at 392°F (or fan oven at 356°F) for about 18-20 minutes. After about 15 minutes of baking, add the mozzarella cut into cubes of about 1/2 cm and put back in the oven. Finish cooking.
The final touch: turn on the grill for the last 2 minutes if you want an extra golden crust. Take out and serve. Here are the Sheet-Pan Gnocchi with Cherry Tomatoes and Mozzarella ready. Enjoy your meal!
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Storage
Sheet-Pan Gnocchi with Cherry Tomatoes and Mozzarella can be stored in the refrigerator, closed in an airtight container, for up to 2-3 days.
The secret to heating them up (without ruining them!):
– In a skillet (the best method): heat a drizzle of oil in a non-stick pan and pan-fry the gnocchi for 3-4 minutes. They will become crispy again on the outside and the cheese will melt perfectly again.
– In an air fryer: 3 minutes at 356°F and they will be like freshly baked.
– In the oven: a few minutes under the grill, but be careful not to dry them out too much.
I do not recommend the microwave because the golden and crispy crust formed in the oven would disappear in an instant, leaving a rubbery and unappealing texture.
Can I prepare them in advance?
Sheet-Pan Gnocchi are best served fresh from the oven, when the crust is crispy and the mozzarella is melty. However, if you have leftovers, don’t worry! Store them in the fridge and reheat them the next day in a skillet with a splash of water or a drizzle of oil: they will be delicious again, perfect for a quick lunch that doesn’t taste like leftovers at all!
Mistakes to Avoid
Follow these tips if you want your gnocchi to become nice and crispy:
– Don’t overcrowd the baking sheet. If the gnocchi are all piled on top of each other, they will never roast. Instead of becoming crispy, they will start to steam among themselves, becoming soggy. Use a large baking sheet and make sure the gnocchi are distributed in a single layer, with some space between them.
– Don’t forget the oil. The oil is not just to prevent sticking; it is the “heat carrier” that creates the crust. Mix gnocchi and cherry tomatoes well directly on the baking sheet, or coat them in a bowl before placing them on the sheet, but make sure each gnocchi is glossy and well oiled.
– Don’t add mozzarella too early. If you put the mozzarella on immediately, after 20 minutes in the oven it will be burnt and rubbery instead of melty. The trick: Bake only gnocchi and cherry tomatoes. Add the mozzarella only in the last 3-5 minutes, just enough time to melt it and create that fantastic melty effect.
Variations
One base, infinite possibilities: make your sheet-pan gnocchi unique in every season!
– Autumn: in the pan small cubes of Mantuan pumpkin, gnocchi, and crumbled sausage pieces. The final touch: a generous sprinkle of Parmesan and fresh rosemary. The pumpkin will turn into a cream that envelops the roasted gnocchi.
– Winter: in the pan, sliced Treviso radicchio and gnocchi. At the end of cooking, add cubes of Taleggio cheese and coarsely chopped walnut kernels for the crunchy part.
– Spring: in the pan asparagus tips, peas (even frozen), diced smoked pancetta, and gnocchi. Once out of the oven, a grated lemon zest and some Pecorino Romano. A true explosion of freshness!
– Summer: in the pan, only gnocchi and yellow and red cherry tomatoes. Cold, just out of the oven, add some basil pesto and a whole burrata to break in the center of the dish. Delicious!!!!!
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FAQ (Questions and Answers)
Can I use homemade gnocchi?
Absolutely yes! Just make sure they are not too moist. If you make them at home, let them air dry for about half an hour before placing them on the baking sheet: this will help form an even crispier crust.
Do I need to blanch them before putting them in the oven?
No, and that’s the beauty of it! The gnocchi cook thanks to the moisture released by the cherry tomatoes and the oven’s heat. Putting them in water first would ruin their ability to become crispy on the outside.
Which gnocchi are best for this recipe?
Traditional potato gnocchi (the ones from the refrigerated section or homemade) work best. “Chicche” also work well, as being smaller, they become even crispier. Avoid stuffed gnocchi, as they may burst during high-temperature cooking.
Can I use fresh mozzarella (the one with water)?
Yes, but with caution. Buffalo or very fresh fior di latte mozzarella releases a lot of water during cooking. The trick? Dice it and let it drain in a colander for at least 30 minutes, or add it only in the last 2-3 minutes of cooking.
Can I cook them in an air fryer?
Sure! It’s a great alternative. Cook them at 374°F for about 10-12 minutes, shaking the basket halfway through cooking. Add the mozzarella only in the last 2 minutes to let it melt without burning.
