When summer is at its peak, the market overflows with fresh produce that turns any meal into a lively celebration. One dish that really shines on those warm evenings is sheet pan gnocchi with summer vegetables. This one-pan wonder not only makes the most of seasonal picks but also comes together fast and easy—perfect for when you’re pressed for time in the kitchen.
Originally whipped up during a summer trip (when necessity really was the mother of invention), this recipe started with a forgotten red sauce and an abundance of local tomatoes and corn. The outcome? A delightful mix often dubbed “sunshine in a bowl” because of its blend of sweet, mellow sungold tomatoes and juicy corn kernels. Its reputation for being super simple to prepare and quick to cook has made it a favorite among home cooks.
Enjoying the fresh ingredients
The real charm of this dish is its reliance on fresh, summertime ingredients. Grape or cherry tomatoes—you’ll need about 4 cups (or 2 pints)—lay the flavorful groundwork. They’re joined by a medium onion that’s finely diced and 8 cloves of garlic sliced paper-thin. Toss in 3 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon freshly ground black pepper to bring everything together with just the right seasoning.
For heartiness, add 1 pound of shelf-stable potato gnocchi (you can find these in the pasta section of most grocery stores). If you’re in the mood for a twist, frozen cauliflower or sweet potato gnocchi work just as well. Don’t forget the fresh kernels from 2 ears of corn—be sure to scrape out the juice from the cobs (this little trick really enhances the flavors).
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Getting the hang of sheet pan cooking
Start by preheating your oven to 425°F. On a rimmed baking sheet, mix together the tomatoes, onion, garlic, olive oil, salt, and pepper. Make sure everything is spread out nicely (spreading it out ensures even roasting; and tucking garlic under other ingredients helps prevent it from burning). Roast for about 20 minutes until the tomatoes burst and the onions turn translucent; that’s your cue to add more goodies.
At this point, press any firm tomatoes until they burst before tossing in the gnocchi and corn. Give everything a good stir to mix in those loose tomato bits and break up any stuck-together gnocchi. Spread the mix out in a single layer once more, then pop it back in the oven until the juices bubble up and thicken—about another 10 minutes should do the trick.
To finish things off, melt 3 tablespoons unsalted butter over the hot mix and stir in 1/4 cup chopped fresh herbs (such as parsley, dill, or basil) for an aromatic finish.
Kicking your cooking up a notch
This sheet pan gnocchi recipe isn’t just about following a list of steps—it’s a chance to get creative in the kitchen. Feel free to toss in asparagus or mushrooms with the tomatoes at the start, while vegetables like zucchini, sugar snap peas, or spinach can be added later along with the corn (this way, each veggie keeps its own bite and texture).
If you can’t always get your hands on fresh corn during the peak summer months, frozen corn works just as well—use about 2 cups without worrying about extra juicing from the cobs.
Many fans call it “the easy dinner I make on repeat all summer long” because its simple, satisfying vibe makes it hard not to fall in love with it. If you find yourself enjoying these flavors as much as we do, drop us a comment and some stars below!
This vibrant dish is proof that seasonal ingredients can turn everyday meals into something special—perfect for sharing with friends and family. So go ahead, savor every bite and maybe even experiment with a few new twists to inspire your future cooking adventures. Enjoy your summer on a plate!
