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I love simplicity while cabin camping, and sheet pan meals are the not-so-secret tool to streamlining dinner in an unfamiliar setting (or on any weeknight). This recipe came about on a summer trip where, having forgotten the red sauce for some pasta, I improvised a pan sauce with some local tomatoes and corn meant for another meal.
It’s earned a place in my permanent repertoire because its simplicity and short cook time are a boon after a busy day spent out of the house. It also works with whatever tiny tomatoes are freshest at the market—during peak summer, I particularly love using sweet, mellow sungold tomatoes for this dish. Alongside the corn, all the yellow and orange feels like sunshine in a bowl.
Simply Recipes / Alexandra Shytsman
Tips for Making My Sheet Pan Gnocchi with Summer Vegetables
- Don’t sleep on the corn “juice”! After cutting the kernels off the cob, scrape the corn cob with the back of a knife and add that bit of pulpy liquid to the sheet pan along with the corn. It adds tons of flavor.
- If you don’t have fresh corn available, frozen corn works here, too. Just add 2 cups and don’t worry about replacing the corn “juice.”
- This recipe calls for packaged potato gnocchi, which you’ll find near the pasta in most grocery stores. It will work with other types of gnocchi as well, including frozen cauliflower and sweet potato gnocchi.
- All sorts of summer veggies work in this sheet pan meal. Add longer-cooking vegetables like asparagus and mushrooms along with the tomatoes, or pop some thin-sliced zucchini, sugar snap peas, or spinach onto the pan when you add the corn.
Simply Recipes / Alexandra Shytsman
More Easy One-Pan Meals for Summer Travels
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4 cups grape or cherry tomatoes (2 pints)
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1 medium onion, diced
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8 cloves garlic, thinly sliced
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3 tablespoons olive oil
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1 1/2 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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1 pound shelf-stable potato gnocchi
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2 ears corn, kernels cut off and cob “juice” scraped and reserved
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1/4 cup chopped fresh herbs (such as parsley, dill, or basil)
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3 tablespoons unsalted butter
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Preheat the oven to 425°F.
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Prep the tomatoes:
On a rimmed baking sheet, stir together the tomatoes, onion, garlic, oil, salt, and pepper. Spread into a single layer and tuck the sliced garlic under the other ingredients to prevent it from burning.
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Roast the tomatoes:
Roast until the tomatoes have burst, the onion is translucent, and the garlic is golden, about 20 minutes.
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Add the gnocchi and corn:
With the back of a spatula, press any still-firm tomatoes until they pop. Add the gnocchi, corn, and corn “juice” to the baking sheet. Stir until the ingredients are coated thoroughly, scraping loose any tomato bits stuck to the pan and breaking up any gnocchi that are stuck together.
Spread into a single layer and return to the oven. Bake until the liquid is bubbling and slightly thickened and the gnocchi has browned slightly on the side touching the baking sheet, about 10 minutes.
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Finish and serve:
Add the butter to the sheet pan. When melted, and add the chopped herbs, stir everything until incorporated, and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 479 | Calories |
| 21g | Fat |
| 65g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 479 |
| % Daily Value* | |
| 21g | 27% |
| Saturated Fat 7g | 36% |
| 56mg | 19% |
| 820mg | 36% |
| 65g | 24% |
| Dietary Fiber 6g | 20% |
| Total Sugars 8g | |
| 10g | |
| Vitamin C 34mg | 169% |
| Calcium 54mg | 4% |
| Iron 3mg | 18% |
| Potassium 800mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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