Sheet Pan Gnocchi And Vegetables Recipes

SHEET PAN GNOCCHI

Steps:

• Preheat the oven to 425 degrees.
• Line a large rimmed baking sheet with parchment paper, or spray with non-stick spray.
• Spread the gnocchi and vegetables in an even layer.
• Drizzle with olive oil then sprinkle with garlic powder, and salt and mix until evenly coated.
• Bake for 15 minutes, then flip the vegetables and gnocchi.
• Top with grated fontina and continue to bake for 10-12 minutes.
• Sprinkle with parmesan cheese just before serving.

SHEET PAN GNOCCHI AND VEGETABLES

Steps:

• Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray.
• Spread the gnocchi, tomatoes, peppers and onions on the baking sheet. Drizzle with the olive oil. Sprinkle with the garlic powder, salt, pepper, oregano, basil and crushed red pepper and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
• Roasted for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting and the peppers to be soft and caramely.
• Serve the gnocchi immediately. Sprinkle with the parmesan cheese and a sprinkling of fresh herbs!
• To make this with Trader Joe's cauliflower gnocchi: make sure your pan has nonstick spray on it and that the gnocchi are not clumped today. You do not need to defrost the gnocchi, but make sure any large pieces of ice or freezer burn are removed. I roast for about 25 to 30 minutes with the TJ's cauliflower gnocchi. The outside may not get quite as crisp and toasty as potato gnocchi.

SHEET PAN GNOCCHI

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
• Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
• Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH

Steps:

• Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
• Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
• Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS

Steps:

• Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
• On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
• Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
• Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.