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Gnocchi, pan-roasted

A crispy, roasted take on gnocchi, with lots of greens and tomatoes.

Ingredients

  • 250 grams gnocchi

  • 140 grams cherry tomatoes

  • 70 g thinly sliced red onion (about 1/4 large red onion)

  • 4 whole garlic cloves

  • 1/8 cup olive oil

  • kosher salt

  • black pepper

  • juice of half a lemon

  • 1 cup baby arugula or chopped spinach, rinsed and dried

  • 1/2 cup basil leaves, torn (optional)

  • 1 tsp nooch (optional)

Method

  • Place rack in middle of oven, and preheat to 375˚ F
  • Place the gnocchi, red onion, and cherry tomatoes, on the baking sheet, drizzle generously with olive oil, add salt and pepper, and toss to coat.
  • Place the garlic cloves, with their shells, on a large square of tin foil. Rub with olive oil, then crumple the foil into a loose shell around the garlic and twist to seal.
  • Bake for about 30 mins, maybe more, tossing the mix halfway through.
  • Add the arugula or spinach, and basil to the baking sheet. Toss to combine. Let sit, the greens should wilt and cook just a little. If you prefer fresher greens, let the gnocchi cool before tossing the greens in.
  • Remove garlic package from the baking sheet, unwrap, and peel or squeeze out the cloves into a small bowl. Mash with a pinch of salt. Whisk in lemon juice, season with pepper and more salt as needed. Add the nooch into the dressing if you’re using it.
  • Drizzle the gnocchi mix with the garlic lemon dressing. Toss again to combine.
  • Divide among plates and enjoy.

Notes

  • Tried it and it was delicious! Very nice when cherry or grape tomatoes are in season.
  • This has felt like a pretty reliable and comforting yet healthy recipe. Had parmesan cheese before, but have long since dropped it from the recipe, and it’s been really nice!
  • URL: https://www.bonappetit.com/recipe/sheet-pan-gnocchi

Nutrition Data

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    "250 grams gnocchi\n",
    "140 grams cherry tomatoes\n",
    "70 g thinly sliced red onion (about 1/4 large red onion)\n",
    "4 whole garlic cloves\n",
    "1/8 cup olive oil\n",
    "kosher salt\n",
    "black pepper\n",
    "juice of half a lemon\n",
    "1 cup baby arugula or chopped spinach, rinsed and dried\n",
    "1/2 cup basil leaves, torn (optional)\n",
    "1 tsp nooch (optional)\n"
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  "notes": "*   Tried it and it was delicious! Very nice when cherry or grape tomatoes are in season.\n*   This has felt like a pretty reliable and comforting yet healthy recipe. Had parmesan cheese before, but have long since dropped it from the recipe, and it’s been really nice!\n*   URL: <https://www.bonappetit.com/recipe/sheet-pan-gnocchi>\n",
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