Cheesy Gnocchi with Parma Ham and Grilled Vegetables
A rustic Italian-inspired sheet pan gnocchi that transforms soft pillows of potato pasta into a golden, bubbling bake. Fresh mozzarella melts into creamy pockets while Parmigiano-Reggiano crisps at the edges. Charred grilled vegetables—courgettes, semi-dried tomatoes, and fresh cherry tomatoes—add smoky sweetness and textural contrast. Salty Parma Ham strips and bright basil finish the dish. Perfect for weeknight dinners when you want restaurant-quality results without fussing over a stove. This version skips heavy cream sauces entirely, letting quality ingredients and a hot grill do the work. Ideal for anyone seeking comfort food that feels lighter and fresher than traditional creamy gratins, yet still deeply satisfying.
Ingredients
- 1 lb fresh gnocchiricotta gnocchi1:1vegetarianadds dairy
lighter, more delicate texture
- olive oil, for greasing and drizzling(optional)
- 6 ½ oz Waitrose Antipasti Tricolore (green tomatoes, grilled yellow zucchini and semi-dried tomatoes with basil) or similargrilled asparagus and roasted red peppers100gvegetarian
loses semi-dried tomato sweetness
- 3 ½ oz red and yellow cherry tomatoes, halved
- 4 ½ oz baby buffalo mozzarella balls, tornfior di latte mozzarella1:1vegetarian
slightly firmer, less tangy
- 1 oz Parmigiano-Reggiano, gratedGrana Padano1:1vegetarianeggs-free
similar umami, slightly milder
- 2 slices Parma Hamprosciutto di San Daniele1:1none
earthier, less sweet
- basil leaves, small handful
Instructions
- 1
Preheat the grill to high.
- 2
Cook the gnocchi in a large pan of boiling salted water for 2 minutes, then drain and transfer to a lightly oiled ovenproof dish.
- 3
Scatter the antipasti mix and tomato halves over the gnocchi.
- 4
Top with torn mozzarella balls and grated Parmigiano-Reggiano.
- 5
Season with black pepper.
- 6
Grill for 10-15 minutes until golden and bubbling.
- 7
Tear the Parma Ham into strips and scatter over the gnocchi.
- 8
Top with basil leaves, drizzle with olive oil, and serve.
Tips
Use fresh gnocchi from the refrigerated section, not frozen or dried. They cook in just 2 minutes and deliver a tender, pillowy texture that absorbs flavors from the mozzarella and grilled vegetables without turning gluey.
Position the ovenproof dish 10-15cm from the grill element to control browning. Watch closely during the final 3-4 minutes to catch the moment when cheese bubbles and edges turn golden without charring the basil.
Tear mozzarella by hand rather than cutting to create irregular, lacy pieces that melt unevenly and create pockets of creaminess throughout the dish.
Good to Know
Keep leftovers covered in the fridge up to 2 days. Reheat gently in a 160C oven for 10-12 minutes until warmed through; the cheese will not re-crisp like the first cook.
Prepare the gnocchi and assemble the dish in the ovenproof dish up to 4 hours ahead. Cover and refrigerate. Grill just before serving, adding 2-3 minutes to the cooking time if cold from the fridge.
Serve straight from the ovenproof dish while cheese is still bubbling. Pair with a crisp white wine like Pinot Grigio or a light red like Barbera. Add a simple green salad on the side to cut the richness.
Common Mistakes
Do not skip the drain step after cooking gnocchi to avoid waterlogged, mushy bakes.
Do not use pre-shredded mozzarella to avoid gluey, unevenly melted cheese; tear fresh balls by hand.
Do not oversalt the gnocchi cooking water if you forget that Parma Ham, mozzarella, and Parmigiano are all salty.
Substitutions
slightly firmer, less tangy
earthier, less sweet
loses semi-dried tomato sweetness
lighter, more delicate texture
FAQ
Can I make this ahead and reheat?
Yes. Assemble the dish up to 4 hours ahead, cover, and refrigerate. Grill just before serving for the best texture. If reheating leftovers, use a 160C oven for 10-12 minutes; the cheese will warm through but won't crisp like fresh.
What if I don't have fresh gnocchi?
Frozen gnocchi works well; cook from frozen, adding 1-2 minutes to the water time. Avoid shelf-stable dried gnocchi, which requires longer cooking and may turn starchy. Ricotta gnocchi is a lighter alternative if available.
Can I freeze leftovers?
Freezing is not recommended. The texture of the mozzarella becomes stringy and separated when thawed, and the gnocchi turn mushy. Eat within 2 days refrigerated for best results.