This gnocchi with basil, fresh corn, and tomatoes is a perfect family dish! All done in the sheet pan with little cleanup!
This is a recipe for an easy, delicious gnocchi sheet pan dinner that you can make in one pan! And yes, one sheet pan equals little cleanup! Spend less time cooking and more time with friends and family (that includes Zoom calls!). The best part about this recipe? It's super customizable- add your favorite veggies to the dish. Here, I used fresh summer corn and cherry tomatoes while topping the dish with fresh basil and parmesan cheese.
Sheet Pans for the Win!
Sheet pans are the new kitchen staple (besides my microplane!). Use them for baking, freezing leftover fruit, for drying, and yes roasting! If I had to guess, I would probably use a sheet pan on a daily basis for all of my meals. So, if you don't have one already, I highly recommend getting one! They are affordable and like I said, extremely versatile. The ones I use are from Nordic Ware and they are tough as nails! For even easier cleanup (yes there is such a thing!) use parchment paper or silicone baking liners to save you time from scrubbing the pan after cooking.
For this no-boil pasta bake, you toast the gnocchi in the oven. This recipe does not require boiling the gnocchi prior. Baking the gnocchi gives it a crisp texture! For 20 to 25 minutes in the oven the gnocchi cooks and the vegetables roast. In this gnocchi with basil sheet pan dinner, I used fresh corn and tomatoes. Feel free to customize it with other vegetables!
If you prefer a gluten-free version, try a potato or cauliflower gnocchi. Want to make this dish vegan? Use dairy-free cheese in place of the parmesan, or no cheese at all!.
If you are adventurous in the kitchen and prefer a homemade gnocchi version, The Kitchn has an amazing recipe!
Baked Gnocchi with Basil, Tomato, and Corn
This recipe for baked gnocchi with basil, fresh corn, and tomatoes is a perfect family dish! All done in the sheet pan with little cleanup!
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
1 pound package of gnocchi (gluten free options available)
¾ to 1 cup fresh corn, or 1 ear of corn
2 cups cherry tomatoes, whole or halved
4 cloves garlic, minced
3 to 4 tablespoons extra virgin olive oil
¼ cup fresh basil leaves, chopped
¼ cup parmesan cheese, grated
Salt and pepper to taste
Instructions
Preheat oven to 450 degrees Farenheit. Line a sheetpan with parchment paper or lightly grease prior to cooking. Spread gnocchi, corn, tomatoes, and garlic on sheet pan. Toss with the olive oil. Spread evenly and bake for 20-25 minutes, or until gnocchi is crisp and the tomatoes are blistering. Turn off oven and remove the pan.
Sprinkle with basil and parmesan; salt and pepper. Serve and enjoy!
Notes
This dish can be made gluten free using potato or cauliflower gnocchi (like the Trader Joe's cult favorite). If you want to make it vegan substitute dairy-free cheese for the parmesan. Enjoy!
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