Sheet Pan Gnocchi with Burst Tomatoes and Pesto Recipe

While I know that being a food blogger implies that I am always in the kitchen, whipping up some intricate meal, when it comes to making weeknight dinner for myself, I can be pretty lazy. So when making a quick dinner, a sheet pan is my BFF. I can mix everything right on the pan, including the gnocchi, and it all cooks quickly and evenly, and you can serve it all straight from the pan! Roasting the tomatoes brings out their sweetness, and the fresh nutty pesto, which can be made while the gnocchi bake, pulls it all together.

That said, please know that there is NO shame in using store-bought pesto so you have more time to take a shower or call your mom. The walnuts lend a more rustic texture and deeper flavor than traditional pine nuts, plus they’re usually more affordable, but by all means, use pine nuts if that’s your jam. Use the ½  cup of leftover pesto as a spread on sandwiches, grilled fish or chicken, or when you make this again. You can up the protein and have extra for guests or leftovers by adding some sliced sausage to the pan. — Carissa Stanton

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Serves 2

Total time: 30 minutes

Ingredients

• 1 16-ounce package uncooked shelf-stable potato gnocchi
• 1 pint cherry tomatoes (about 3 cups)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• ¾ teaspoon red chile flakes
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, finely chopped
• ½ cup Basil Pesto (recipe follows)
• 1 cup arugula
• 2 tablespoons grated Parmesan cheese
• Finely chopped fresh basil or parsley, for garnish
• 1 lemon, cut into wedges, for squeezing

Directions

Simon Element/Simon & Schuster

Spread the gnocchi and cherry tomatoes in a 13-by-18-inch sheet pan. Drizzle with the olive oil and sprinkle with the oregano, chile flakes, salt and pepper. Toss to coat evenly. Roast for 10 minutes. Add the garlic, toss to combine, and roast until the tomatoes are blistered and soft and the gnocchi are lightly browned and crispy on the outside, 12 to 15 minutes. Set the pan aside to cool slightly.

Meanwhile, make the Basil Pesto as directed (recipe follows). Toss the gnocchi and tomatoes with about 3 tablespoons of the pesto right on the sheet pan. Plate on individual serving plates or a large platter. Top with the arugula, a few more tablespoons of pesto, Parmesan, fresh basil or parsley, and a squeeze of lemon (don’t skip this part!).