Sheet Pan Gnocchi And Vegetables Recipes
SHEET PAN GNOCCHI
This sheet pan gnocchi with vegetables is a deliciously simple dinner idea! Everything cooks together on one sheet pan and you can add any additional vegetables you like!
Provided by Liz Thomson
Categories Dinner
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 2 cups, Calories 513 calories, Sugar 5.3 g, Sodium 1265.1 mg, Fat 20.2 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 64.2 g, Fiber 3.2 g, Protein 21.3 g, Cholesterol 43.2 mg
SHEET PAN GNOCCHI AND VEGETABLES
Sheet pan gnocchi is an easy meal that the whole family will love! Toasted gnocchi along with burst tomatoes and caramelized peppers makes the best dinner.
Provided by How Sweet Eats
Categories Main Course
Time 35m
Number Of Ingredients 14
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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 ASPARAGUS, LEEKS AND PEAS
This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by Susan Spungen
Categories one pot, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
CRISPY SHEET PAN GNOCCHI WITH SAUSAGE & VEGGIES
Assembled on two sheet pans to separate the meaty from the meatless, this easy-to-make dinner boasts veggies, sausage/vegan sausage, and gnocchi roasted to golden perfection.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits.
- Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes.
- Remove from oven and garnish with parsley and any other fresh herbs if desired.
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