Name: Sheet Pan Crispy Gnocchi with Roasted Cherry Tomatoes and Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 500g (17.5 oz) shelf-stable potato gnocchi (do not use refrigerated or frozen for this method); 2 medium zucchini (about 400g), sliced into 1/2-inch thick half-moons; 300g (2 cups) cherry or grape tomatoes, left whole; 45ml (3 tablespoons) extra-virgin olive oil, plus more for finishing; 3 cloves garlic, thinly sliced; 5g (1 teaspoon) dried oregano; 6g (1 teaspoon) Diamond Crystal kosher salt; 1/2 teaspoon (1g) freshly cracked black pepper; 1/4 teaspoon (0.5g) red pepper flakes (optional); 225g (8 oz) fresh mozzarella pearls (bocconcini), drained and patted dry; 30g (1/4 cup) Parmigiano-Reggiano, freshly grated; 1/2 cup fresh basil leaves, torn

Magic Sous

Sheet Pan Crispy Gnocchi with Roasted Cherry Tomatoes and Zucchini — Magic Sous