The Rule-Breaking Gnocchi Dinner I Make Every Single Week

If there’s one thing I want to eat for dinner no matter the occasion, it’s gnocchi. I love gnocchi tossed in pesto, gnocchi with a red sauce, gnocchi coated simply in melted butter. In fact, I think I’d eat gnocchi no matter what it’s served with.

But the one tiny complaint I have about gnocchi is that it always takes just a little longer to prepare than I want it to. You have to boil the gnocchi, crisp them in a pan, (because we all know crispy gnocchi is the best gnocchi), then toss them in the sauce. It’s certainly not difficult, but it’s laborious enough to make me opt (all too often) for boxed mac and cheese instead. Until recently, that is.

A few weeks ago, my coworker Sam (Kitchn’s Art Director) was raving to me about Kitchn’s Crispy Sheet Pan Gnocchi and Veggies recipe. I had never seen a gnocchi recipe paired with so many veggies before, let alone cooked in the oven, so I was excited to give it a try. The ingredient list was short, it took me less than an hour to throw together, and the results were absolutely delicious. The veggies were light-yet-satisfying, the rosemary gave it a wonderful savory flavor, and the peppers provided a nice sweetness. But the thing that really sold me on the recipe were the gnocchi themselves.

The thing that makes this recipe so ingenious is that it completely ditches the step of boiling the gnocchi; you simply throw them onto a sheet tray to roast alongside the veggies. The resulting gnocchi are incredible — the insides stay pillowy and tender, while the outside gets crispy, perfectly caramelized, and golden. Plus, the whole recipe only leaves you with one dish to wash.

If you’re looking for a hearty and wholesome dinner that comes together quickly and without a ton of effort, I encourage you to try sheet pan gnocchi. It saves time and produces gnocchi that, in my opinion, are better than boiled. A true win-win!

Your turn: What’s your favorite way to cook gnocchi? Tell us in the comments, below.