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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Sheet Pan Gnocchi

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I’ve said it before, and I know this is a very popular opinion, but for as much as I like a fun kitchen challenge that makes a whole day out of it… I also really enjoy easy cooking. As in, cooking that requires 5 minutes of active time and meals that basically make themselves. The Caramelized Onion Pasta I made basically did that. But even then you had to boil the pasta. This Sheet Pan Gnocchi doesn’t even require that. You throw all the ingredients on a sheet pan, put it in the oven, and 25 minutes later dinner is served!

I was a little skeptical at first – essentially just roasting your gnocchi instead of boiling it seemed wrong. But it really worked. They were cooked through and tasted normal. And I’m a gnocchi connoisseur. I have been a big fan of gnocchi since I was about 7 years old and I had it for as many meals as I could in Italy. If it’s on a menu, I’m probably ordering it.

 

 

I don’t think to eat gnocchi much at home. It just seems harder to store than regular pasta, and the logistics of buying food for one person that keeps and gets used before going bad is already hard enough! But perhaps that will change now that I have this recipe.

This is, once again, a very versatile recipe. You can add your favorite veggies, use your favorite cheese, herbs, and seasonings. Throw it together with whatever you have in your fridge.

 

And it makes a good amount of food. It serves about 2-3 people, which is the perfect amount for those of us who will be eating those 2-3 servings over the course of a few days. Just enough to extend the enjoyment and get the most out of the minimal labor required to make it, but not so much that you get tired of it.

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Sheet Pan Gnocchi

  • Author: Audrey
  • Array: Array
  • Total Time: 0 hours
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Ingredients

  • 16 oz potato gnocchi
  • 1 yellow bell pepper, chopped
  • 1 pint cherry tomatoes, or grape tomatoes
  • 1 red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder or 2 cloves garlic
  • ½ tsp salt, or more to taste
  • ½ tsp dried oregano
  • 1 package of Boursin
  • Parmesan
  • Fresh basil, if desired

Instructions

  • Preheat the oven to 400F. 
  • Add the gnocchi, bell pepper, cherry tomatoes, red onion and chickpeas to the sheet pan. Drizzle with olive oil and coat with nutritional yeast, garlic powder, salt and oregano. Toss until evenly mixed. Crumble the Boursin over the top.
  • Bake for 25 minutes, until the tomatoes are burst and the gnocchi has a slight crisp.
  • Serve immediately with fresh basil and parmesan grated on top, if desired.

Notes

Inspired by Plant You

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