Sheet Pan Gnocchi and Tomatoes with Arugula Pesto

Sheet Pan Gnocchi and Tomatoes with Arugula Pesto - Food & Nutrition Magazine - Stone Soup
Photo by Jen Plaggemars

I absolutely adore farm-fresh tomatoes in the summertime. 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.Sheet Pan Gnocchi and Tomatoes with Arugula Pesto - This dish is wonderful on its own, or you can pair it with a salad or grilled chicken.

Sheet Pan Gnocchi and Tomatoes with Arugula Pesto

Serves 4


  • 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

Pesto Ingredients:

  • 2 cups baby arugula
  • 2 cups fresh basil leaves
  • 3 peeled garlic cloves
  • ½ cup freshly grated Parmesan cheese
  • ½ cup olive oil
  • ⅓ cup toasted sliced almonds
  • Juice of 1 lemon


Preheat oven to 425°F. 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.

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

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

Jen Plaggemars on Instagram
Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at