Recipe: Crispy Sheet Pan Gnocchi and Veggies

Recipe: Crispy Sheet Pan Gnocchi and Veggies

Sheela Prakash
Oct 15, 2018
(Image credit: Joe Lingeman)

A package of gnocchi from the store has always been one of our favorite easy dinners, but now it just got a whole lot easier. That's because we discovered you don't even actually have to boil the gnocchi in order to make it for dinner. Toss them directly from the package onto a sheet pan with a slew of veggies, roast them for 20 minutes, scoop into bowls, and dig in. Seriously — that's it. It's a game-changing way to make a go-to weeknight meal even more of a win.

Crispy Sheet Pan Gnocchi & Veggies: Watch the Video

The Easiest Way to Make Gnocchi Dinner

Make this sheet pan dinner an immediate addition to your weeknight roster. Roasting the gnocchi instead of boiling them won't give you that light, dumpling texture you're used to, but it arguably makes them even better. They get crispy and browned on the outside — almost like roasted potatoes — while remaining chewy and tender on the inside. The tomatoes are crucial here, as they pop while they roast, creating just a little bit of juicy sauce for the whole mix. Give everything a toss or two before scooping the mix into bowls, and serve with plenty of grated cheese and chopped fresh basil.

(Image credit: Joe Lingeman)

Crispy Sheet Pan Gnocchi and Veggies

Serves 4

  • 1 pound

    fresh, shelf-stable, or frozen potato gnocchi

  • 1 (12-ounce) bag

    mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks

  • 1 pint

    grape or cherry tomatoes

  • 1

    small red onion, cut into 1-inch chunks

  • 4 cloves

    garlic, smashed

  • 1 teaspoon

    coarsely chopped fresh rosemary leaves

  • 1/4 teaspoon

    kosher salt

  • Freshly ground black pepper

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    coarsely chopped fresh basil leaves

  • Grated Pecorino Romano or Parmesan cheese, for serving

Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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