This Sheet Pan Gnocchi with Tomatoes and Red Onion is an easy one-pan dinner made with shelf-stable gnocchi, cherry tomatoes, red onion, garlic, olive oil, and simple Italian seasoning.

The gnocchi roast until tender with golden edges, while the tomatoes soften and make a light, saucy coating.

It’s a great recipe for busy weeknights, meatless dinners, meal prep, or an easy family meal with very little cleanup. Serve it as-is with Parmesan and fresh basil, or add chicken, sausage, or white beans when you want something a little heartier.

It works as a weeknight dinner on its own or alongside a simple green salad.

For other easy one-pan dinners, Bacon-Wrapped Brussels Sprouts is a solid sheet pan side worth making alongside it.

More easy sheet pan and pasta dinners worth bookmarking:

• Bacon-Wrapped Brussels Sprouts
• Creamy Garlic and Parmesan Orzo Pasta with Lemon Zest and Parsley
• 12 Skillet Dinners Whole Family Will Love
• Homemade Chicken Orzo Salad with Red Bell Peppers and Feta

Ingredients You’ll Need

Use refrigerated or shelf-stable gnocchi — not frozen. Frozen gnocchi releases too much water as it cooks and won’t crisp up properly. Any brand of cherry tomatoes works; grape tomatoes are fine too.

Important Recipe Notes

• Single layer is non-negotiable — If the gnocchi are piled on top of each other, they steam instead of roasting and you get soft, doughy pieces instead of crispy ones. Use the largest baking sheet you have, or split between two pans if needed. Crowding is the most common reason this dish doesn’t turn out right.
• Use refrigerated or shelf-stable gnocchi only — This no-boil method doesn’t work with frozen gnocchi. Frozen pieces release a lot of water as they thaw in the oven, which steams everything on the pan and prevents any browning. If all you have is frozen, thaw and pat completely dry before roasting — results will still be softer than refrigerated.

• 425 degrees F is the right temperature — Lower and you get soft, pale gnocchi. The high heat is what caramelizes the tomatoes and gives the gnocchi that slightly crispy shell. If your oven runs hot, check at the 20-minute mark.
• Toss once midway — The one toss at 15 minutes is enough. Over-tossing breaks up the tomatoes too early and moves the gnocchi off their hot spots before they’ve had a chance to crust.
• Add basil and cheese after the oven — Fresh basil goes in after the pan comes out, not before roasting. It wilts and turns black in the oven. Same with Parmesan — it can go in for the last 2-3 minutes if you want it to melt, or scatter it on at the end if you want it fresher.

How to Serve, Store & Customize This Recipe

Serving :

Serve straight from the pan. The burst tomatoes act as the sauce, so there’s no need for anything extra. Top with the torn basil, Parmesan, and a drizzle of balsamic glaze before bringing it to the table. A simple green salad alongside is plenty.

Storiage:

Keeps in the fridge for up to 2 days in a covered container. Reheat on a sheet pan at 400 degrees F for 8-10 minutes to restore some of the texture — the microwave works in a pinch but the gnocchi go soft.

The tomato juices absorb into the gnocchi as they sit, which actually improves the flavor overnight.

Variation:

Add sliced Italian sausage or diced chicken thighs to the pan before roasting for a more substantial meal. Zucchini, bell peppers, or mushrooms all roast at a similar rate and can be tossed in with everything else.

For a different flavor direction, swap Italian seasoning for herbes de Provence and finish with a squeeze of lemon instead of balsamic.