Sheet Pan Gnocchi
Yields: 6 servings
Prep Time: 15 mins
Total Time: 1 hr
Ingredients:
1 1/2 lb. refrigerated, shelf-stable, or frozen gnocchi
1 pt. grape tomatoes
4 garlic cloves, finely chopped
2 broccoli crowns, cut into florets
2 medium bell peppers, seeded and cut into 1-in. pieces
1 medium red onion, peeled and cut into 1-in. pieces
1 1/2 tsp. kosher salt
1 tsp. Italian seasoning
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
1/3 cup olive oil
1 (8-oz.) container small fresh mozzarella balls or pearls, drained
1/4 cup chopped fresh basil
4 oz. baby arugula, for serving
Grated parmesan cheese, for serving
Directions:
Preheat the oven to 450°F.
In a large bowl, combine the gnocchi, tomatoes, garlic, broccoli, bell peppers, red onion, salt, Italian seasoning, black pepper, and red pepper flakes. Pour the oil over the gnocchi and vegetables, tossing to coat.
Spoon the gnocchi onto a baking sheet. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the baking sheet from the oven and dot with the mozzarella balls.
Bake until the mozzarella is melted, 5 minutes.
Remove the baking sheet from the oven and sprinkle with the basil. Serve hot over the arugula and sprinkled with parmesan, if you like.
Notes:
What kind of gnocchi is best to use?
This recipe uses refrigerated gnocchi. You’ll also likely see dried and frozen gnocchi at the grocery store. Any kind will work well in this recipe, though the shelf-stable dumplings are chewier. Vegetable-based gnocchi, such as cauliflower or sweet potato, might fall apart with the high heat and all the stirring.
Can you add meat to sheet pan gnocchi?
Certainly! Slice up a pound of your favorite sausage and add it to the sheet pan to give this easy meal a protein boost.
Can you bake gnocchi without boiling first?
The beauty of sheet pan gnocchi is that there’s no need for boiling. Boiled gnocchi have the texture of a light, pillowy dumpling. Roasting them changes the texture entirely. They turn golden and crisp on the outside and tender in the center. Roasted gnocchi also tastes more like potatoes, a flavor that complements the other vegetables in this dish.
Is there a good substitute for mozzarella balls?
If you can’t find fresh mozzarella balls, you can cut a log of mozzarella into bite-sized pieces. Or substitute the mozzarella altogether with another fresh cheese, like crumbled feta. In a pinch, mild provolone will also work.
Recipe courtesy of The Pioneer Woman.com