Gnocchi ()
I love cooking and I’m all about a Saturday cooking project, like making my own gnocchi. The process of rolling little balls of gnocchi goodness is comforting and relaxing (until I think about the mess I have to clean up, of course).
Soft, chewy and pillowy, gnocchi satisfy in all seasons because they can be transformed with an autumnal brown butter and sage sauce or brightened up with spring veggies. But for those weeknights where I don’t want to wait for a Saturday project or just want something warm and comforting, I am delighted to throw a package or two of gnocchi on a sheet pan with a bunch of vegetables and let an easy and delicious transformation begin.
Because gnocchi is typically boiled for a traditional pasta dish, roasting the gnocchi has a different affect; they become crispy on the outside, but retain the soft inside. The vegetables cook down to create their own sauce, so all you need is some basil and Parmesan cheese to sprinkle on at the end.
Crispy Sheet Pan Gnocchi & Vegetables
Serves: 4 to 6
Start to finish: 30 minutes
1/2 pound fresh or frozen potato gnocchi
1/2 pound fresh or frozen spinach and basil gnocchi
1 yellow or orange bell pepper, cut into 1-inch chunks
1 medium zucchini, sliced
1 pint grape or cherry tomatoes
1 red onion, cut until 1-inch wedges
4 cloves garlic, smashed
1 teaspoon coarsely chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/4 freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
Grated Parmesan cheese
Preheat oven to 450°F (233°C) and make sure a rack is in the middle of the oven. Line a rimmed baking sheet with parchment paper or silicone mat.
Toss gnocchi, peppers, zucchini, tomatoes, onion, garlic, rosemary, salt and pepper in a large bowl. Drizzle with the olive oil and gently combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 20 to 25 minutes total.
Serve with a sprinkling of the basil and cheese.
(This recipe was adapted from The Kitchn.)
