Sheet Pan Gnocchi
Pillowy gnocchi and caramelized veggies are roasted together on one pan for a sheet pan meal (or side) that is hearty, flavorful, and ready in about 30 minutes.
Servings: 4
Equipment
Ingredients
- 1 (16oz) package potato gnocchi see notes
- 1 pint grape tomatoes
- 1 head broccolini ~use more if desired
- 1 small shallot thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛-¼ teaspoon red pepper flakes
- 4 links precooked Italian-flavored sausage optional
- minced parsley and parmesan cheese for serving
Instructions
- Preheat the oven to 450°F (230℃).
- Add gnocchi, grape tomatoes, broccoli, and shallot to a large rimmed sheet pan. Drizzle with the olive oil, garlic powder, oregano, salt, pepper, and red pepper flakes. Use your hands to toss the gnocchi and veggies with the seasonings and then spread evenly out onto the sheet pan.
- Bake for 10 minutes.
- After 10 minutes, remove the pan from the oven, add the sausage (if using), and gently stir to combine and flip the gnocchi and veggies.
- Return to the oven and continue to bake for 12-15 minutes, or until the gnocchi is tender. You may need 2-3 minutes longer if using frozen gnocchi.1 pint grape tomatoes
- Serve with parmesan and parsley as desired.
Notes
Gnocchi: Use refrigerated or shelf-stable potato gnocchi for best results. Shelf-stable gets crispier on the outside, while refrigerated stays softer in the center. Unthawed frozen gnocchi works, but can be a bit more delicate and fall-apart when roasted.
Veggies: Swap out broccolini, tomatoes, and shallot for what you like. Red onion, broccoli florets, asparagus, mushrooms, zucchini, or bell peppers are all great options.
Adding Sausage: Add sliced smoked chicken or pork sausage midway through the baking process so the sausage does not dry out.
Parchment Paper: Do not use parchment paper for easy clean-up unless safe for ovens up to 450°F.
Storage: Store any leftovers in airtight container in the refrigerator for up to 4 days.
Reheat: Bake at 350°F (175°C) for 10-15 minutes until heated through, air fry at 350°F (175°C) for 3-4 minutes, or warm in a skillet over medium heat. This helps to maintain the crisp texture of the gnocchi.
Nutrition
Calories: 277kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 688mg | Potassium: 321mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 5mg
