Sheet Pan Gnocchi and Tomatoes with Arugula Pesto

I absolutely adore farm-fresh tomatoes in the summer time. Nothing compares to their sweet flavor, and when roasted the tomatoes become even more sweet and juicy. Sheet pan dinners are one of the best ways to get dinner on the table fast and not have a ton of dishes to do after dinner (more time to enjoy the sun!). For this meal, you simply roast the tomatoes and gnocchi together and in under a half hour you’re ready to eat. This dish is wonderful on it’s own, or you can pair it with a salad or grilled chicken.

  1. Preheat oven to 425. Place tomatoes and gnocchi on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 25 minutes.

2. Meanwhile, place pesto ingredients in a food processor and process until smooth.

3. Finish roasted gnocchi and tomatoes with fresh lemon juice. Scoop into bowls and garnish with pesto and freshly grated Parmesan.

Sheet Pan Gnocchi and Tomatoes with Arugula Pesto

Serves 4

All you need:

2 pints cherry tomatoes

1 (16 oz.) package potato gnocchi (the shelf-stable kind)

3 tablespoons olive oil

1 teaspoon salt

Freshly ground black pepper, to taste

Juice of 1 lemon, for finishing

Pesto –

2 cups baby arugula

2 cups fresh basil leaves

3 peeled garlic cloves

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

1/3 cup toasted sliced almonds

Juice of 1 lemon

All you do:

  1. Preheat oven to 425. Place tomatoes and gnocchi on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 25 minutes.
  2. Meanwhile, place pesto ingredients in a food processor and process until smooth.
  3. Finish roasted gnocchi and tomatoes with fresh lemon juice. Scoop into bowls and garnish with pesto and freshly grated Parmesan.

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