Transform store-bought gnocchi into crispy on the outside, tender on the inside sheet pan gnocchi. Nothing is better for an easy dinner than a sheet pan meal, and this gnocchi recipe delivers with the easiest bursting tomato sauce ever, perfectly roasted vegetables, and dreamy white pools of gooey mozzarella. Even the staunchest meat eaters won’t be able to resist this hearty vegetarian pasta dish. The chef will also be grateful for having just one pan to clean!
What kind of gnocchi goes into sheet pan gnocchi?
This recipe was developed using refrigerated gnocchi. However, there are so many packaged varieties of gnocchi these days; some of them are right next to your favorite dried pasta while others are chilling in the freezer section. Shelf-stable, refrigerated, and frozen gnocchi will work wonderfully for this recipe, though the shelf-stable ones might be chewier. Since the gnocchi are not boiled prior to roasting, there should not be a risk of them falling apart if they are potato-based. Plus, they roast for long enough to be fully cooked. Using cauliflower or squash gnocchi might be too fragile for the roasting and stirring.
Can I bake gnocchi without boiling first?
The beauty of sheet pan gnocchi is that they do not need to be boiled. Boiled gnocchi is like biting into a light, pillowy dumpling. Roasting them changes the texture entirely, producing gnocchi that is golden and lightly crisp on the outside while remaining tender on the inside. It also gives them more of a roasted potato flavor that perfectly complements the other vegetables.
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- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
Ingredients
- 1 1/2 lb.
refrigerated, shelf-stable, or frozen gnocchi
- 2
broccoli crowns, cut into florets
- 1 pt.
grape tomatoes
- 2
medium bell peppers, seeded and cut into 1-inch pieces
- 1
medium red onion, peeled and cut into 1-inch pieces
- 4
cloves garlic, finely chopped
- 1 1/2 tsp.
kosher salt
- 1 tsp.
Italian seasoning
- 1/2 tsp.
freshly ground black pepper
- 1/4 tsp.
red pepper flakes
- 1/3 c.
olive oil
- 1
(8-ounce) container small fresh mozzarella balls or pearls, drained
- 1/4 c.
chopped fresh basil
- 4 oz.
baby arugula, to serve
Grated parmesan cheese, to serve
- Nutrition Information
- Per Serving (Serves 6)
- Calories692 Fat23 gSaturated fat7 gTrans fat0 gCholesterol30 mgSodium689 mgCarbohydrates89 gFiber7 gSugar8 gProtein26 gVitamin D0 mcgCalcium290 mgIron3 mgPotassium754 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 450°F. Line a sheet pan with parchment paper.
- Step 2In a large bowl, combine the gnocchi, broccoli, tomatoes, bell peppers, red onion, garlic, salt, Italian seasoning, black pepper, and red pepper flakes. Pour the oil over the gnocchi and vegetables, tossing to coat.
- Step 3Spoon the gnocchi onto the prepared sheet pan. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the sheet pan from the oven and dot with the mozzarella balls. Bake until the mozzarella is melted, 5 minutes.
- Step 4Remove the sheet pan from the oven and sprinkle with basil. Serve hot over arugula and sprinkled with parmesan, if you like.
Tip: Add 1 pound sliced smoked sausage to the pan for added protein!
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