Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella
30 Minute Dinner
(from Rachel’s Kitchen)
Total Time: 22 min | Prep: 5 min | Cook: 17 min
Yield: 4 servings
1 (16-oz) package gnocchi*
2 pints cherry tomatoes, any color
1 (12-oz) tub marinated mozzarella**, (save the oil!!)
2-4 garlic cloves, to taste
Basil, fresh, to garnish
Parmesan, fresh, to garnish
Balsamic vinegar, to garnish
Pesto, to garnish
(choose the refrigerated kind; it’s the best)Salt
Papper
Instructions
Preheat the oven to 450° F. Line a sheet pan with parchment paper.
Open the package of gnocchi and dump the whole thing on the sheet pan.
Add 2 packages of cherry tomatoes to the dry pan. If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes.
Use the side of a chef knife to smash the garlic. Add it to the pan whole. Use as many as you like.
Open the tub of mozzarella. Remove the cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi. You don't need to use all of it, just enough to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes. Get all those herbs on there!
Arrange the gnocchi and tomatoes into a single layer on the pan. Sprinkle generously with salt and pepper.
Roast at 450° for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
Let the gnocchi cool on the pan for a few minutes before adding the mozzarella (you don't want it to melt into blobs.) You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
Garnish with fresh basil, dollops of pesto, and parmesan cheese! For a real treat, drizzle a bit of balsamic vinegar over each serving. You will not regret it!
Notes:
*You can find gnocchi on the pasta aisle, and sometimes in the refrigerated section where they sell ravioli.
**Make sure it's the kind marinated in oil and spices, not water. Galbani is the brand that I buy, see photo. It's not one big hunk of mozzarella, but rather little walnut-sized balls. If you can only find the kind marinated in water, you can still make this. Use about ⅓ cup olive oil mixed with 1 Tablespoon Italian seasoning to coat your gnocchi and tomatoes, and drain the cheese well before adding to the dish.
Original recipe from The Food Charlaton