Name: Sheet Pan Gnocchi with Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian‑inspired
Ingredients: 4 (16‑oz) packages shelf‑stable gnocchi, uncooked; 2 cups cherry tomatoes, halved; 3 tablespoons olive oil; 3 cloves garlic, in their paper skins; Salt and pepper, to taste; ¼ teaspoon crushed red pepper flakes (optional); ⅓ cup fresh basil, torn; For the creamy roasted red pepper sauce:; 1 cup jarred roasted red peppers, drained; 1 clove garlic; ⅓ cup heavy cream or half‑and‑half; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil; 1 tablespoon lemon juice; Salt and pepper, to taste

Description

Sheet Pan Gnocchi with Roasted Red Pepper Sauce features crispy‑edged gnocchi, blistered cherry tomatoes, and a silky, smoky red pepper sauce—everything pulled together on one sheet pan for an easy, flavor‑packed weeknight dinner.

Ingredients

4 (16‑oz) packages shelf‑stable gnocchi, uncooked
2 cups cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, in their paper skins
Salt and pepper, to taste
¼ teaspoon crushed red pepper flakes (optional)
⅓ cup fresh basil, torn
For the creamy roasted red pepper sauce:
1 cup jarred roasted red peppers, drained
1 clove garlic
⅓ cup heavy cream or half‑and‑half
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

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Instructions

Preheat oven to 425 °F (220 °C). Line a large rimmed sheet pan with parchment for easier cleanup. :contentReference[oaicite:0]{index=0}
In a blender or food processor, combine the roasted red peppers, garlic, cream, Parmesan, olive oil and lemon juice. Blend until smooth and season with salt and pepper. (You can do this ahead of time and refrigerate until ready to use.) :contentReference[oaicite:1]{index=1}
On the sheet pan, toss the uncooked gnocchi, halved cherry tomatoes, olive oil, garlic cloves (paper skin on), salt, pepper and crushed red pepper flakes (if using). Spread in a single even layer. :contentReference[oaicite:2]{index=2}
Roast in the oven for about 20–25 minutes, tossing once halfway through, until the gnocchi are golden and crisp on the edges and the tomatoes are blistered. :contentReference[oaicite:3]{index=3}
Remove the pan from the oven, gently crush the tomatoes using the back of a spoon, squeeze the roasted garlic from its skin, and stir everything together. :contentReference[oaicite:4]{index=4}
Drizzle the roasted red pepper sauce over the gnocchi and vegetables, then toss gently until evenly coated. Garnish with torn basil and extra Parmesan if desired. Serve warm. :contentReference[oaicite:5]{index=5}

Notes

You can make the sauce in advance and store it in the fridge for up to 5 days. :contentReference[oaicite:6]{index=6}
For a vegan version: substitute the heavy cream with coconut or cashew cream and use nutritional yeast instead of Parmesan. :contentReference[oaicite:7]{index=7}
If you only have frozen gnocchi: you can use it directly (no thaw), but add an extra 5–10 minutes to the roasting time so they crisp up nicely. :contentReference[oaicite:8]{index=8}
Feel free to toss in additional veggies like zucchini, spinach or bell peppers for variety. :contentReference[oaicite:9]{index=9}
For extra brightness add a squeeze of fresh lemon juice or a sprinkle of lemon zest just before serving. :contentReference[oaicite:10]{index=10}

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sheet‑pan / Roasting
Cuisine: Italian‑inspired

Nutrition

Serving Size: 1 portion (2 of 3 servings)
Calories: 520
Sugar: 8g
Sodium: 670mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 4g
Protein: 14g
Cholesterol: 15mg