Sheet Pan Gnocchi
Sheet pan gnocchi is a delicious one-pan dinner recipe filled with crisp-tender gnocchi, roasted veggies, and pools of gooey mozzarella.
Ingredients
- 1 ½ lb.refrigerated, shelf-stable, or frozen gnocchi
- 2broccoli crowns, cut into florets
- 1 pt.grape tomatoes
- 2 mediumbell peppers, seeded and cut into 1-in. pieces
- 1 mediumred onion, peeled and cut into 1-in. pieces
- 4garlic cloves, finely chopped
- 1 ½ tsp.kosher salt
- 1 tsp.italian seasoning
- ½ tsp.black pepper
- ¼ tsp.red pepper flakes
- ⅓ c.olive oil
- 1container small fresh mozzarella balls or pearls, drained
- ¼ c.chopped fresh basil
- 4 oz.baby arugula, for serving
- grated parmesan cheese, for serving
Directions
- 1
Preheat the oven to 450°F.
- 2
In 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.
- 3
Spoon the gnocchi onto a baking sheet. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the baking sheet from the oven and dot with the mozzarella balls. Bake until the mozzarella is melted, 5 minutes.
- 4
Remove the baking sheet from the oven and sprinkle with basil. Serve hot over arugula and sprinkled with parmesan, if you like.