Crispy Sheet Pan Gnocchi and Veggies
Serves4
Prep5 minutes
Cook18 minutes to 20 minutes
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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. If you’re craving something a little more cheesy and creamy, drop some freshly torn burrata onto the baked gnocchi. Or don’t! Either way, it’s a game-changing way to make a go-to weeknight meal even more of a win.
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.
Crispy Sheet Pan Gnocchi and Veggies
Prep time 5 minutes
Cook time 18 minutes to 20 minutes
Serves 4
Nutritional Info
Ingredients
- 1 (12-ounce) bag
mixed baby bell peppers (or 2 medium bell peppers)
- 1
small red onion
- 4 cloves
garlic
- 3 sprigs
fresh rosemary
- 1 pound
fresh, shelf-stable, or frozen potato gnocchi
- 1 pint
grape or cherry tomatoes
- 1/4 teaspoon
kosher salt
Freshly ground black pepper
- 2 tablespoons
olive oil, plus more for drizzing
- 4 ounces
burrata cheese (optional)
- 2 sprigs
fresh basil
Grated Pecorino Romano or Parmesan cheese, for serving
Red pepper flakes (optional)
Instructions
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, adding each to the same large bowl as it is completed: Cut 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers) into 1-inch chunks. Halve and thinly slice 1 small red onion. Mince 4 garlic cloves. Pick the leaves from 3 fresh rosemary sprigs and coarsely chop until you have 1 teaspoon.
Add 1 pound gnocchi, 1 pint grape or cherry tomatoes, 1/2 teaspoon kosher salt, and a few generous grinds of black pepper. Drizzle with 2 tablespoons olive oil and 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 and starting to brown, 18 to 20 minutes total.
Remove the baking sheet from the oven. Immediately tear 4 ounces burrata cheese if using and the leaves from 2 sprigs fresh basil into bite-sized pieces and scatter over the gnocchi and vegetables. Sprinkle with grated Pecorino or Parmesan cheese and red pepper flakes if desired. Drizzle with more olive oil, if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.