Roasting summer tomatoes along with gnocchi on a sheet pan makes for an easy summer dinner with minimal cleanup.
I’ve wanted to do a recipe like this for a while because it checks so many boxes for me:
- Summer tomatoes, check.
- One-pan convenience and less cleanup, check.
- A decadent creamy garnish, check.
Why This Technique Works
Sheet-pan roasting works thanks to a combo of the oven’s dry heat and the ingredients’ direct contact with the hot pan.
The cherry tomatoes form a rustic sauce as they roast, burst, and caramelize. The gnocchi, which sit directly on the hot surface of the sheet pan, brown with crispy bits here and there. Arugula adds a bit of greenery to the mix for a nice one-bowl meal. And a finishing drizzle of balsamic vinegar brightens everything overall.
If you love how tomatoes roast in the oven, try my Stupid-Easy Tomato Confit →
There’s also the one-pan benefit of quick, easy cleanup, something I lean into often whether I’m cooking a family meal, developing a recipe, or planning a photo shoot. That kind of efficiency pays off in both a home kitchen and pro kitchen.
Sheet-Pan Gnocchi FAQs
What size pan should I use?
In theory, you could do this on a quarter sheet pan or in a roasting pan in a countertop oven. And typically, if I can do something in my Breville, I will. But for this recipe, you want the added roominess of a standard 16”x13” half-sheet pan so everything can spread in a single layer and truly roast vs. steam.
Yep, sheet pans come in different sizes. Check out more restaurant kitchen equipment home cooks should steal →
Can I use a different cheese?
Yes, feta is a good swap for the goat cheese. If you want something with even stronger flavor than goat cheese, try gorgonzola.
What can I use instead of arugula?
I like the peppery flavor of arugula in this mix, but baby spinach works, too.
What can I do with leftover whipped ricotta?
The whipped ricotta and goat cheese is delicious schmeared on bruschetta (topped with tomatoes, naturally), tossed with hot pasta, or slathered on a pizza. Or try it in this Summer Tomato Pie.
Sheet-Pan Gnocchi with Roasted Cherry Tomatoes, Arugula & Whipped Ricotta & Goat Cheese
Equipment
- 1 chef's knife
- 1 sheet pan
- 1 food processor
Ingredients
- 1 16-ounce package shelf-stable gnocchi
- 2 pints cherry tomatoes
- 2 shallots, diced
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- Kosher salt, to taste
- ¼ cup extra-virgin olive oil
- 1 cup ricotta
- 2 ounces goat cheese, crumbled
- Freshly ground black pepper, to taste
- Zest of 1 lemon
- 2 cups baby arugula
- 1 tablespoon balsamic vinegar
- Finely grated Parmigiano-Reggiano cheese, for garnish
- Basil, for garnish
Instructions
- Arrange rack in the upper third of the oven. Preheat the oven to 425°F.
- Place the gnocchi, tomatoes, shallots, and garlic on a sheet pan. Sprinkle with red pepper flakes and salt. Drizzle with olive oil and toss to combine. Spread everything into a single layer.
- Bake 30 minutes, stirring halfway through.
- Meanwhile, combine the ricotta, goat cheese, salt, and black pepper in a food processor. Process until smooth and well-combined. Add the zest and pulse to combine.
- Remove the pan from the oven. Top with arugula. Toss to combine. Bake another 3-4 minutes, or until the arugula has wilted and the tomatoes have burst.
- Remove the pan from the oven. Drizzle with balsamic vinegar and stir to combine, scraping up any caramelized bits on the sheet pan.
- Serve generously dolloped with the ricotta mixture. Garnish with Parmigiano-Reggiano and basil.