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Sheet Pan Gnocchi
Sheet Pan Gnocchi
Cathy Kirkham
2-4
Dinner
Instead of boiling gnocchi, roasting them in the oven results in a delicious crispiness on the outside and melting tenderness on the inside. Roasting everything on one pan means a great meal with less clean up time.
Ingredients
- 1/2 red onion, cut into 1/2" thick wedges
- 2 garlic cloves, unpeeled
- 2 pints cherry tomatoes
- 1 pkg gnocchi
- 4 tbsp olive oil
- 1 1/2 tsp sea salt
- freshly ground pepper
- 1 tbsp lemon juice
- 2 c baby arugula
- 1 c fresh basil leaves, torn
- 2 oz shaved Parmesan
Directions
Preheat the oven to 425 degrees.
Toss onion, garlic, tomatoes,gnocchi, 3 tbsp olive oil, 1 1/4 salt and pepper on a rimmed baking pan.
Roast for 30-35 minutes until gnocchi is golden, stirring once or twice.
Remove garlic, peel and place in a small bowl. Mash with 1/4 tsp of salt. Whisk in lemon juice, and 1 tbsp of olive oil, season with pepper.
Add arugula, basil and Parmesan. Drizzle with dressing, toss to combine.
