Sheet Pan Gnocchi With Butternut Squash And Arugula Recipes

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SHEET PAN GNOCCHI



Sheet Pan Gnocchi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

One 16-ounce package gnocchi
1 pound asparagus, cut into 1-inch pieces
1 red onion, halved and quartered
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup pesto
1 cup mixed yellow and red cherry tomatoes
Freshly shaved Parmesan, for serving
2 tablespoons balsamic glaze
1/4 cup fresh basil leaves

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 BUTTERNUT SQUASH AND ARUGULA



Sheet Pan Gnocchi with Butternut Squash and Arugula image

Roasted veggies, pancetta, and potato gnocchi topped with arugula and extra virgin olive oil is a healthy choice for lunch or dinner. Look for gnocchi that is low in sodium. A 2-ounce serving should be 130 milligrams or less.

Provided by Tonia

Categories     Lunch     Main Dish

Time 1h

Number Of Ingredients 14

1 (16-ounce) package Potato Gnocchi
1 (16-ounce) package Frozen Butternut Squash Cubes
1 pint Grape or Cherry Tomatoes
1 Red Onion (halved and sliced ½ thick)
1 (4-ounce) package Diced Pancetta
4 cloves Garlic (smashed)
1½ teaspoons Ground Sage
1½ teaspoons Crushed Rosemary
⅓ cup Grapeseed Oil
¼ teaspoon Kosher Salt
¼ teaspoon Black Pepper
4 cups Baby Arugula
¼ cup Grated Parmesan Cheese
1 tablespoon ExtrPrea Virgin Olive Oil

Steps:

  • Preheat oven to 450°F. Line a large baking sheet with heavy duty foil.
  • In a large bowl, toss together the gnocchi, squash, tomatoes, onion, pancetta, garlic, sage, rosemary, grapeseed oil, salt and pepper. Spread out on the baking sheet and bake 25-30 minutes, or until veggies are tender and gnocchi is lightly browned.
  • Spread the arugula over hot gnocchi and veggies. Sprinkle with olive oil and Parmesan cheese. Divide evenly between 8 dishes and serve hot.Note: It is easier to "toss" the complete dish in the same large bowl used in step 1

Nutrition Facts : Calories 358 kcal, Carbohydrate 32 g, Protein 8 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 510 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS



Sheet-Pan Gnocchi With Asparagus, Leeks and Peas image

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

2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)
3 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), trimmed and cut into thirds
2 small leeks, trimmed, halved lengthwise, then sliced 1/2-inch thick (about 2 cups)
2 shallots, trimmed and sliced lengthwise 1/4-inch thick
1 cup frozen peas, thawed (or fresh peas)
1 lemon, scrubbed
1/2 cup grated Parmesan
1/4 cup sliced fresh chives or parsley (optional)

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 & BUTTERNUT SQUASH



Sheet Pan Gnocchi & Butternut Squash image

Tender caramelized veggies and gnocchi roasted in olive oil and herbs make up this easy and comforting sheet pan meal all will love!

Provided by Lina D (Hip2Save Sidekick)

Categories     Cheap Dinners

Number Of Ingredients 12

1 medium sized butternut squash, cut into small cubes
1 red onion, sliced
1 bell pepper, sliced
4 cloves fresh garlic, minced
1 pint cherry tomatoes
16 oz. shelf-stable potato gnocchi
4 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt or more to taste
1/4 teaspoon ground pepper
6 fresh sage leaves, chopped
fresh grated parmesan cheese for garnish

Steps:

  • Preheat the oven to 400 degrees. Prep a large sheet pan with parchment paper for easier cleanup.
  • Chop the squash, onion, bell pepper, and garlic and add to the sheet pan along with tomatoes and gnocchi.
  • Toss all with olive oil, Italian seasoning, salt, pepper, and fresh sage.
  • Bake in the oven for 30-35 minutes until everything is tender and caramelized. Use a spatula to toss the sheet pan ingredients midway through cooking. Plate with freshly grated parmesan cheese. Enjoy!

SHEET PAN GNOCCHI RECIPE BY TASTY



Sheet Pan Gnocchi Recipe by Tasty image

You're 30 minutes and one pan away from dinner with this tasty gnocchi dish. Toss store-bought gnocchi with cherry tomatoes, olive oil, and seasonings until golden brown, then stir in mini mozzarella pearls and basil before serving.

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 9

16 oz shelf-stable gnocchi
2 pt cherry tomatoes
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
3 fresh rosemary sprigs
8 oz mozzarella pearl
1 cup fresh basil leaves, roughly torn

Steps:

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine the gnocchi, tomatoes, olive oil, salt, pepper, red pepper flakes, and rosemary and toss to coat. Spread the mixture on a rimmed baking sheet in an even layer.
  • Bake until the gnocchi is light golden and the tomatoes are beginning to burst, about 25 minutes. Discard the rosemary sprigs. Transfer the mixture to a serving bowl and let cool for 5 minutes.
  • Add the mozzarella and basil and toss to combine.
  • Enjoy!

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE & VEGGIES



Crispy Sheet Pan Gnocchi with Sausage & Veggies image

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

1 (17.5-ounce) package potato gnocchi (the shelf-stable kind found by the dried pasta)
1 orange bell pepper (seeded and cut into 1-inch chunks)
1 yellow bell pepper (seeded and cut into 1-inch chunks)
1 small red onion (cut into eighths)
1 cup cherry tomatoes
Sausage of choice (see options below)
4 tablespoons olive oil (divided)
1 teaspoon garlic powder (divided)
1/2 teaspoon dried thyme (divided)
1 teaspoon kosher salt (divided, plus more to taste)
1/2 teaspoon freshly ground black pepper (divided, plus more to taste)
1/4 cup fresh parsley (chopped)
2 Field Roast Italian sausages
2 sausage of your choice (we use Applegate chicken sausage, sliced into 1/2-inch thick rounds)
Parmesan cheese for topping (optional - skip or use vegan parm for vegan version)
Parsley or other fresh chopped herbs
Drizzle of olive oil
Two large rimmed baking sheets

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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