Tillie Doyle
Sheet pan gnocchi is a quick and easy meal that can be made on busy weeknights. The recipe, which serves two, involves roasting gnocchi with vegetables such as cherry tomatoes, peppers, onions, and broccoli rabe, and proteins like Italian sausage, on a sheet pan. The gnocchi emerges with a crispy texture on the outside and a chewy, tender texture on the inside. The recipe can be adapted to include other ingredients such as chicken, salmon, or zucchini, and can be served with grated cheese and fresh basil.
| Characteristics | Values |
|---|---|
| Serves | 2 |
| Ingredients | 14 |
| Prep Time | 35 minutes |
| Gnocchi Type | Refrigerated, packaged |
| Gnocchi Brand | Trader Joe's |
| Gnocchi Variety | Regular, cauliflower |
| Vegetables | Cherry tomatoes, peppers, onions, broccoli rabe |
| Meat | Italian sausage, smoked turkey sausage |
| Cheese | Parmesan, burrata, mozzarella |
| Other Ingredients | Olive oil, garlic, lemon juice, rosemary, basil, fennel seeds, red pepper flakes, black pepper, kosher salt |
| Cooking Method | Roasting |
| Cook Time | 18-20 minutes |
| Oven Temperature | 425°F (220°C) or 450°F |
| Baking Sheet | Rimmed, lined with parchment paper or aluminium foil |
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What You'll Learn
How to make sheet pan gnocchi
Sheet pan gnocchi is an easy meal that can be served as a side dish or a complete meal. It's perfect for busy weeknights when you don't have much time to cook or clean up. Here's how to make it:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminium foil (although foil is not recommended as the gnocchi may stick). If using foil, spray it with nonstick spray.
Prepare your vegetables. Cut 1 bag of mixed baby bell peppers or 2 medium bell peppers into 1-inch chunks. Halve and thinly slice a small red onion. Mince some garlic cloves (around 4). Chop the leaves from 3 fresh rosemary sprigs until you have 1 teaspoon. Add 1 pound of gnocchi, 1 pint of grape or cherry tomatoes, 1/2 teaspoon of kosher salt, and some black pepper. Drizzle with 2 tablespoons of olive oil and toss to combine.
Spread the mixture onto the baking sheet in an even layer. Roast for 18 to 20 minutes, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown.
You can also cook the ingredients in stages to ensure everything is cooked properly. Start with the gnocchi and any proteins you're adding, such as Italian sausage or smoked turkey sausage, then add quicker-cooking ingredients like broccoli rabe and tomatoes partway through.
For a cheesier dish, top with freshly torn burrata or grated Parmesan cheese and chopped fresh basil.
And that's it! A simple, tasty, and versatile sheet pan gnocchi that can be adapted to your liking.
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Sheet pan gnocchi with sausage
Ingredients:
- Gnocchi (preferably refrigerated for better texture)
- Italian sausage
- Broccoli rabe or other vegetables of your choice (e.g., peppers, onions, cherry tomatoes)
- Olive oil
- Salt and pepper
- Red pepper flakes
- Fennel seeds
- Garlic
- Lemon zest and juice
- Parmesan cheese (optional)
Instructions:
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminium foil sprayed with non-stick spray. Avoid using just foil, as the gnocchi may stick and not get as crispy.
- In a large bowl, combine the gnocchi, your choice of vegetables (chopped into bite-sized pieces), and sausage. Drizzle with olive oil and season generously with salt, pepper, red pepper flakes, fennel seeds, and minced garlic. Toss everything together until evenly coated.
- Spread the mixture onto the prepared baking sheet in an even layer. Make sure to give the ingredients some breathing room to ensure even cooking and crisping.
- Roast in the oven for around 20 minutes, stirring halfway through. Keep an eye on it to avoid overcooking the vegetables. The gnocchi should be crispy and browned, and the sausage nicely browned as well.
- Once cooked, remove from the oven and squeeze some lemon juice over the dish for a burst of freshness. Grated lemon zest can also be added for extra zing.
- Serve with a generous dusting of Parmesan cheese and some freshly chopped basil.
This sheet pan gnocchi with sausage is a convenient and tasty meal that can be tailored to your liking. It's a perfect example of a simple dish with a delightful contrast of textures and flavours. Enjoy it as a side or a complete meal, and feel free to experiment with different ingredients!
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Sheet pan gnocchi with chicken
Ingredients:
- Gnocchi (preferably refrigerated for better texture)
- Chicken breasts or thighs, boneless and skinless
- Cherry tomatoes
- Bell peppers (red, yellow, or a mix)
- Red onion
- Garlic
- Olive oil
- Salt and pepper
- Fresh basil
- Grated Parmesan cheese (optional)
- Other vegetables of your choice (e.g., zucchini, butternut squash, carrots)
Instructions:
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminium foil sprayed with nonstick spray. Avoid using just foil, as the gnocchi may stick.
- Chop your vegetables: slice the bell peppers and red onion into 1-inch chunks, and mince the garlic cloves. You can also add other vegetables of your choice, such as zucchini or carrots.
- Cut the chicken into bite-sized pieces. Season the chicken and vegetables with salt and pepper, and drizzle with olive oil. Toss everything together in a large bowl until evenly coated.
- Spread the gnocchi, chicken, and vegetables on the prepared baking sheet in a single layer. Make sure they have enough space to roast and brown properly.
- Roast in the oven for 15 to 20 minutes, stirring halfway through. The gnocchi should be crispy and browned, and the chicken should be cooked through.
- Remove from the oven and let it rest for a few minutes. Before serving, sprinkle with freshly chopped basil and grated Parmesan cheese, if desired.
Tips and Variations:
- For a cheesier option, add some freshly torn burrata or mozzarella on top of the baked gnocchi before serving.
- You can also add other proteins, such as Italian sausage or smoked turkey sausage, to the pan for a heartier meal.
- If you want to include more vegetables, feel free to roast them alongside the gnocchi and chicken. Just be mindful of their different cooking times and add quicker-cooking veggies, like zucchini, halfway through.
- For extra flavour, roast some garlic cloves alongside the gnocchi and mash them with lemon juice to create a tasty topping.
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Sheet pan gnocchi with burrata
Sheet pan gnocchi is an easy, delicious, and versatile meal that can be made on busy weeknights. It can be served as a side dish or a complete meal. The key to achieving crispy gnocchi is to roast it on a sheet pan instead of boiling it. This recipe adds a creamy twist to the classic sheet pan gnocchi by incorporating burrata.
Ingredients
- Gnocchi
- Burrata
- Cherry tomatoes
- Peppers
- Onions
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Fennel seeds
- Garlic
- Lemon zest and juice
Optional Ingredients
- Sausage
- Broccoli rabe
- Zucchini
- Butternut squash
- Cauliflower
- Chicken
Instructions
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminium foil sprayed with nonstick spray. Avoid using only foil, as the gnocchi may stick.
In a large bowl, combine the gnocchi, halved cherry tomatoes, sliced onions, peppers, olive oil, salt, black pepper, and any other desired ingredients. Toss until the gnocchi is evenly coated.
Spread the mixture onto the prepared baking sheet in an even layer. Roast for 18 to 20 minutes, stirring halfway through, until the gnocchi is crispy and browned, and the vegetables are tender and starting to caramelize.
Once cooked, remove the sheet pan from the oven and top the gnocchi with freshly torn burrata. The warmth of the dish will slightly melt the burrata, creating a creamy texture.
Serve the sheet pan gnocchi with burrata immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil, if desired. Enjoy!
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Sheet pan gnocchi with cauliflower
To make this dish, preheat your oven to 425°F (220°C). While the oven is heating up, prepare your vegetables. Cut one medium-size yellow onion into 3/4-inch-thick slices, halve and thinly slice a small red onion, and mince four garlic cloves. You can also add some baby bell peppers or cauliflower to the mix. Chop the cauliflower into small florets, and if you like, add some cherry or grape tomatoes for a burst of sweetness.
Next, in a large bowl, toss the gnocchi with the chopped vegetables. Drizzle with olive oil and season with salt, black pepper, and any other spices or herbs you like. Spread this mixture onto a baking sheet lined with parchment paper or a non-stick liner. Avoid using foil, as the gnocchi may stick and not get as crispy.
Roast the gnocchi and vegetables for about 20 minutes, stirring halfway through. Keep an eye on it to ensure it doesn't overcook. The gnocchi is ready when it's plump and slightly browned, and the vegetables should be tender.
For an extra indulgent touch, top the baked gnocchi with some freshly torn burrata or grated cheese and chopped fresh basil before serving. This sheet pan gnocchi with cauliflower is a tasty and simple dish that's perfect for busy weeknights or anytime you're craving something delicious and comforting.
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Frequently asked questions
You will need gnocchi, cherry tomatoes, peppers, onions, olive oil, salt, pepper, and garlic. You can also add Italian sausage, broccoli rabe, and cheese.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminium foil and spray with nonstick spray. Spread the gnocchi, tomatoes, peppers, and onions on the baking sheet and roast for 18 to 20 minutes. If using sausage and broccoli rabe, cook these ingredients in stages to avoid overcooking.
Use refrigerated gnocchi instead of shelf-stable. Refrigerated gnocchi has more moisture and a softer interior, and it stands up better to roasting.
Yes, you can chop your veggies ahead of time and store them in the refrigerator until you are ready to cook. Sheet pan gnocchi also makes great leftovers and can be enjoyed cold or reheated.
