Everyone hates washing dishes; it’s truly the worst part of cooking, even if you clean as you go or don’t use many utensils. I aim to make my dinners as simple as possible, so I have fewer dishes to clean. Sheetpan dinners have become my saviors. You can cook anything in under 40 minutes and you’re only using one pan.
As of late, my favorite sheet pan dinner is oven roasted gnocchi and juicy tomatoes. It’s the best way to cook store-bought gnocchi. Start with some dried gnocchi and fresh tomatoes (any kind will do here, my favorite are grape tomatoes). Then to give this dish some oomph, add chopped garlic, a spicy element (a chopped chili or red pepper flakes), and any herbs you have on hand (I prefer basil, oregano, and thyme). No tomato dish is complete without a drizzle of olive oil and balsamic. And don’t forget a little salt and pepper.
Once everything is on the pan, mix it all together in an even layer and bake it at 425 degrees for 30 minutes. Take the pan out and top with mozzarella cheese, then allow the gnocchi to become golden under the broiler for five minutes. Serve topped with parmesan cheese.
The first time I had this dish, I was blown away. I didn’t expect something so simple to be so comforting and delicious. The gnocchi had a crispy crunch on the outside and were delightfully tender on the inside. The tomatoes burst in my mouth. The garlic, spice, and herbs came together to create a harmonious symphony of flavors, and the mozzarella was so gooey and stretchy, it was insanity. The balsamic added the hint of acidity that was needed to round out this dish.
Oven roasted gnocchi and juicy tomatoes has become my go-to dinner choice. You can’t beat the simplicity of this meal. It had me thinking about other combinations I could try with gnocchi as well. Cauliflower? Broccoli? Asparagus? Brussels sprouts? I truly believe the combinations are endless.