Sheet Pan Suppers #1: How Sweet Eats Tomato Basil Gnocchi

 

Now that school has been back in session for about a month,  I'm looking for quick, easy, and yummy meals during the week. Sheet pan meals can be tricky since not everything cooks in the same amount of time, but this Tomato Basil Gnocchi from How Sweet Eats is an example of how a sheet pan supper can come together wonderfully!

This Tomato Basil Gnocchi is my formal goodbye to summer. As the temperatures take a big dip here on the east coast, we are harvesting the last of our tomatoes and herbs and getting ready for sweater weather. I gather the last of my basil to make some fresh homemade pesto. 

In ten minutes I can put together this Tomato Basil Gnocchi. All I need to do is toss my gnocchi with the cherry tomatoes and pesto and add some extra virgin olive oil, oregano, basil, garlic powder, red pepper flakes, salt and pepper and Parmesan. Give it all a toss and roast it in the oven for 20-25 minutes.

I am always ready for autumn, but it is always hard to let summer go. This recipe has all the flavors of summer with the tomatoes and basil. It also manages to taste both fresh from the tomatoes and herbs but satisfying with the comforting gnocchi. A real winner! I could see myself making this again, maybe even before next summer!

Tomato Basil Gnocchi

Adapted from Everyday Dinners

by Jessica Merchant

Serves 2-4

 

1 (16-ounce) package uncooked potato gnocchi

nonstick cooking spray

1-1/2 cups grape tomatoes, some cut in half

3 tablespoons extra-virgin olive oil

1/4 cup pesto

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

pinch of crushed red pepper flakes, plus extra for garnish

1/4 cup freshly shaved Parmesan cheese, for topping

 

Preheat your oven to 425F. Spray a baking sheet with nonstick spray. Spread the gnocchi and tomatoes out on the prepared baking sheet in a single layer. Drizzle with the olive oil and toss. Spoon on the pesto and toss until everything is coated. Sprinkle with the garlic powder, salt, pepper, oregano, dried basil, and red pepper flakes and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well.

 

Roast for 20 to 25 minutes, tossing once during cook time. Serve the gnocchi immediately. Sprinkle with the Parmesan, additional red pepper flakes, and fresh basil.

Welcome How Sweet Eats @ IHCC!