Dinner, Recipes

Sheet Pan Gnocchi & Roasted Veggies

Name: Sheet Pan Gnocchi & Roasted Veggies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1-16 ounce package gnocchi, refrigerated or shelf-stable; 1 pint grape tomatoes; 1/2 red onion, cut into 1/2″ wedges; 2 garlic cloves, unpeeled; 1/2 teaspoon black pepper; 2 tablespoons olive oil, divided; 1 tablespoon lemon juice; 2 cups arugula; 1/4 cup parmesan cheese; Fresh herbs, optional

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Sheet Pan Gnocchi & Roasted Veggies = Dinner in less than 30 minutes? Sign me up! The hardest part of this recipe? Turning the oven on in the summer! Made with just a few simple ingredients, this sheet-pan gnocchi & roasted veggies will surely be in your meal rotation.

I’m currently staying at my mom’s house while my bathroom is being renovated, which means I need simple and easy meals that I can make. Enter this sheet pan gnocchi. & I know what you’re thinking: who wants to turn on the oven in the summer time in Miami? Definitely not my first choice with the heat, but the benefit to this dish is that it heats up and tastes just as delish! & if you’re making this for a family and eat it all at once, the benefit is that it takes almost no work to put together. I call that a win-win all around.

Whether it’s pandemic fatigue from cooking so much at home or that it’s people aren’t feeling it when it comes to cooking, a common theme I’m still hearing in my webinars that I teach is that people want simple meals. Sheet pan dinners have been around for some time (really gained popularity in May 2017). I recently did one with Shrimp, Potatoes, and Asparagus. The key with sheet pan dinners is the timing. Once you get the timing down for how each food cooks, you can have endless possibilities. Even if it means turning the oven on in the summer time, because this sheet-pan gnocchi is definitely worth it!

Sheet-Pan Gnocchi & Possible Substitutions

Gnocchi– Pillowy pockets of potato goodness. If you follow the package directions and boil them, I’m here to tell you gnocchi are best roasted (in my humble opinion). I’m talking about real potato gnocchi, not the cauliflower or kale version that is out there. Although I’ve heard they’re better pan sautéed or roasted vs boiled as well. So if you are preparing gnocchi, roasting is my go-to method!
Tomatoes – I’m here for tomatoes in the summer time. Raw or cooked, they really are at their peak. (not here in Miami, but in other places). Roasting tomatoes will make them burst and turn almost a tad sweet. I never used to like them this way, but there really is something about the onion mixed with the tomatoes that is quite delicious.
Onion– I used a red onion because that’s what I had on hand, but a sweet Vidalia onion would work well too. Caramelizing an onion is my preferred way to consume onions. That and pickled onions.
Garlic – I added 2 cloves of garlic to roast and use in the ‘dressing’ I made to drizzle over the gnocchi. This is optional although highly recommended.
Greens – Ideally I would’ve served this over a bed of arugula. When the gnocchi comes right out of the oven and you mix with dressing, the arugula wilts and it’s perfection. Since I’m not in my normal kitchen/refrigerator I only had salad greens. It worked, but arugula is better. Trust me.
Other Vegetables– Sometimes I’ll add red pepper, corn, or even asparagus. The key when you roast is that you don’t want to crowd the pan too much. If you do, you’ll end up steaming the food and it doesn’t turn out crisp. I had just one sheet pan to use here, but if I had another I would’ve added more veggies!
Parmesan Cheese – I sprinkled parmesan cheese on top as a finishing touch. The Parmesan adds that *chef’s kiss*.

HOW TO MAKE SHEET-PAN GNOCCHI

These sheet pans are the ones I use. I recently invested in them and I have to be honest they’re a game changer. Not sponsored, just a fan. Easy clean-up and all the different sizes you need!

As I said, the key to roasting is not overcrowding the pan. I used one pan and all these items needed the same amount of time to cook. If the times vary, start with what needs to cook the longest, and then add the other items based on the total cook time they need. This one is simple because they all need a total of 25 minutes.
Drizzle the gnocchi and veggies with olive oil. Massage the olive oil in to make sure that all the veggies and gnocchi are coated. I used just 2 tablespoons total. If you’re adding more veggies, like asparagus and red pepper you’ll need more oil.
After the garlic finishes roasting, you’re going to mash the garlic up (it will be soft) with 1 tablespoon olive oil and 1 tablespoon lemon juice to make a dressing that you’ll drizzle over the whole dish. Leave the garlic out if you didn’t roast and still make the dressing.
Serve over arugula or mixed greens and sprinkle Parmesan cheese on top. Eat and enjoy!

Dinner in less than 30 minutes – depending on how long it takes for your oven to warm up. I use this dish for ~3 meals for myself. You can make more depending on how many are in your family. I love a quick weeknight meal and this one hits all the spots! Simple and delicious. And if you’re looking to add grilled chicken or a piece of roasted salmon, that can easily be added. I went meatless (as I usually do!)