Sheet-Pan Gnocchi with Roasted Tomatoes

Name: Sheet-Pan Gnocchi with Roasted Tomatoes
Yield: Serves 4
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 shelf-stable potato, gnocchi; ¼ cup, grated Parmesan cheese; 2 tablespoons torn, fresh basil leaves

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For Kids & Families

Main Courses

Weeknight

SERVES4

TIME45 minutes

What Kids Are Saying"My brother ate three helpings! We both loved how the gnocchi got crispy and the tomato juice spread across the pan." —Elly, recipe tester, age 15

WHY THIS RECIPE WORKS

Roasting potato gnocchi in the oven—rather than boiling them—makes them golden and crispy on the outside and tender and creamy on the inside. Plus, cooking the tomatoes and garlic right on the same pan creates a savory, juicy sauce the whol...

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