Sheet-Pan Gnocchi with Roasted Cherry Tomatoes, Arugula & Whipped Ricotta & Goat Cheese
In theory, you could do this on a quarter sheet pan or in a roasting pan in a countertop oven. 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.
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.