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Sheet Pan Gnocchi
Serves 4 · Prep 5 min · Cook 18 minutes to 20 minutes
Gnocchi and vegetables roasted on one pan, with no boiling water.
Arrange a rack in the middle of the oven and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
Prepare the following. Add each item to the same large bowl as you complete it. Cut into 1-inch chunks:
1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers)
Halve and thinly slice:
1 small red onion
Mince:
4 cloves garlic
Pick the leaves from:
3 sprigs fresh rosemary
Coarsely chop the leaves until you have 1 teaspoon.
Add to the bowl:
1 pound fresh, shelf-stable, or frozen potato gnocchi
1 pint grape or cherry tomatoes
1/4 teaspoon kosher salt
Add a few generous grinds of:
Freshly ground black pepper
Drizzle with:
2 tablespoons olive oil, plus more for drizzing
Gently toss to combine. Transfer to the baking sheet and spread into an even layer.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender. The vegetables should be starting to brown. This takes 18 to 20 minutes total.
Remove from the oven. tear into bite-sized pieces the burrata, if using, and the leaves from the basil:
4 ounces burrata cheese (optional)
2 sprigs fresh basil
Scatter them over the gnocchi and vegetables. Sprinkle with the grated Pecorino or Parmesan cheese and red pepper flakes if desired:
Grated Pecorino Romano or Parmesan cheese, for serving
Red pepper flakes (optional)
Drizzle with more olive oil, if desired.
Citations
- The Kitchn · Crispy Sheet Pan Gnocchi and Veggies: https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360
- TikTok: https://www.tiktok.com/search?q=Sheet+Pan+Gnocchi
- web writeups: https://www.google.com/search?q=Sheet+Pan+Gnocchi+recipe
Cookbook ancestor
Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.
We put this together for personal use. See the citations. This is not a cookbook reprint.