I had some gnocchi in the pantry for sometime now so I thought about making something with it. I generally make a gnocchi soup, sometimes I pan fry them but I wanted something a little different and I do love making sheet pan meals, a little prep and into the oven. They are easy, quick and quite tasty plus clean up is very easy.
How I tend to make anything really is to use what I have on hand. I had some cauliflower that needed to be used. I always have broccoli on hand, a few grape tomatoes that were looking a little sad but I figured they were going to be roasted so why not. I had 1 red onion that I didn’t know where it came from, so that might have been in the bin for longer than it should have, when I sliced it, it looked great. A little olive oil some seasonings and a little heat and a meal would be on the table in less than an hour.
Gnocchi Sheet Pan
Ingredients
- 1 package potato gnocchi
- ½ head cauliflower
- ½ head broccoli
- 1 medium red onion
- 1 pint grape tomatoes
- 3 cloves garlic
- Kosher salt and black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ⅓ cup olive oil
- 1 8 oz container small fresh mozzarella balls
- chopped fresh basil
- baby arugula
- grated parmesan cheese
Instructions
- Pre-heat the oven to 450℉
- In a large bowl, combine the gnocchi, tomatoes, garlic, broccoli, cauliflower, red onions and the seasonings. Pour the olive oil over and mix making sure everything gets coated with the oil and seasonings.
- spread everything onto a prepared sheet pan and bake for 35-40 minutes, toss halfway through. Once the gnocchi has browned add the mozzarella balls and place back into the oven until they melt, maybe 5 minutes. Sprinkle with fresh basil and serve over arugula and parmesan.