Ingredients
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound shelf-stable or fresh gnocchi
- 2 pints cherry tomatoes
- Shaved Parmesan, for serving
- Fresh basil leaves, for serving
Instructions
- Preheat the oven to 450°F (232°C).
- In a small bowl, whisk together olive oil, garlic powder, onion powder, dried oregano, red pepper flakes, salt, and black pepper.
- On a large sheet pan, toss gnocchi and cherry tomatoes with the olive oil mixture until well coated. Spread them into an even, single layer.
- Roast for 22–25 minutes, until gnocchi are golden brown and tomatoes are soft and bursting.
- Remove from the oven and stir gently. Some tomatoes will break and coat the gnocchi.
- Top with shaved Parmesan and fresh basil before serving.
Notes
- Use parchment paper for easy cleanup and to prevent sticking.
- Add a drizzle of balsamic glaze or a dollop of pesto for extra flavor.
- Can be made vegan by omitting Parmesan or using a plant-based alternative.
- Pairs well with a side salad or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
