Sheet-Pan Gnocchi with Roasted Tomatoes | America's Test Kitchen
Once you roast your gnocchi, you’ll never go back to boiling again! Kids can take the lead in prepping this easy weeknight one-pan dinner.
Ingredients
- 4 garlic cloves , peeled and sliced thin
- 1½ teaspoons tomato paste
- 1 teaspoon table salt
- ¾ teaspoon sugar
- ⅛ teaspoon pepper
- ⅛ teaspoon red pepper flakes (optional)
- 1 tablespoon plus 1 tablespoon extra-virgin olive oil , measured separately
- 24 ounces cherry tomatoes
- 1 pound vacuum-packed potato gnocchi
- ¼ cup grated Parmesan cheese
- 2 tablespoons torn fresh basil leaves
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