Tuscan Sheet Pan Gnocchi
This easy 3-ingredient sheet pan dinner features crispy potato gnocchi, sweet sun-dried tomatoes, and wilted baby spinach.
Serves4
Prep5 minutes
Cook20 minutes to 23 minutes
My very favorite recipes are the ones that come together effortlessly and yet feel fancy enough to enjoy with a nice bottle of wine. This sheet pan gnocchi is exactly that. Potato gnocchi, baby spinach, and sun-dried tomatoes combine to create a Tuscan-inspired dinner that’s fresh, fast, and flavorful. It’s on the table in less than 30 minutes and, better yet, you only have one dish to clean.
Marinated Sun-Dried Tomatoes Are the Secret to This Crispy Sheet Pan Dinner
Sun-dried tomatoes are really what make this recipe stand out. Specifically, you want to look for the ones packed in oil and marinated in spices, not those that are dry-packed. Marinated sun-dried tomatoes are bursting with Italian flavors like garlic and oregano, and impart their juicy, sweet, and savory goodness to everything they touch. Here, they’re paired with crispy roasted gnocchi and just-wilted baby spinach for a fast and fancy dinner that wins every time.
Tuscan Sheet Pan Gnocchi
This easy 3-ingredient sheet pan dinner features crispy potato gnocchi, sweet sun-dried tomatoes, and wilted baby spinach.
Prep time 5 minutes
Cook time 20 minutes to 23 minutes
Serves 4
Nutritional Info
Ingredients
- 1 (8.5-ounce) jar
oil-packed marinated sun-dried tomatoes
- 1 pound
fresh, shelf-stable, or frozen potato gnocchi
- 2 tablespoons
olive oil
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 5 ounces
baby spinach (about 5 packed cups)
Grated Parmesan cheese, for serving (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Drain 1 (8.5-ounce) jar oil-packed marinated sun-dried tomatoes, then thinly slice the tomatoes. Place on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.
Roast, stirring halfway through, until the gnocchi are plump, 18 to 20 minutes total. Remove from the oven, scatter 5 ounces baby spinach (about 5 packed cups) over the gnocchi, and toss gently. Return to the oven and roast until the spinach is just wilted, 2 to 3 minutes more. Garnish with grated Parmesan cheese, if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.