Sheet Pan Gnocchi
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
453 kcal
-
Course
Main Course
-
Cuisine
American
Sheet Pan Gnocchi
Report
This sheet pan gnocci recipe is the perfect 30 minute dinner for those busy weeknights.
Share:
Ingredients
- 1 pound (500g) gnocchi
- ½ pound (250g) cherry tomato
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 tablespoons pesto verde
- 2 cups (60g) baby spinach
- 7 ounces (200g) mozzarella cheese
Instructions
- Preheat your oven to 400 degrees F / 200 degrees C.
- Place the gnocchi and cherry tomatoes on a sheet pan. Season with olive oil, sea salt, and ground black pepper. Toss everything together to ensure an even coating.
- Pop the sheet pan in the oven and bake for 25 minutes.
- Remove from the oven and add the pesto, baby spinach, and mozzarella cheese. Give everything a good stir.
- Taste and adjust the salt and pepper if needed. Serve and enjoy!
Notes
- Use a large, rimmed baking sheet so that all the ingredients have enough space to roast evenly. Overcrowding the pan can lead to steaming, making soggy veggies, and the gnocchi will not be crispy.
- Line your sheet pan with parchment paper or aluminum foil for easy cleanup. This will prevent the gnocchi and tomatoes from sticking and make washing up super easy.
- Spread the gnocchi and tomatoes in a single, even layer on the sheet pan. This helps everything to cook evenly.
- Preheat your oven before putting the sheet pan in. This helps the gnocchi and tomatoes start roasting immediately, giving them that perfect crispy texture.
- When you season the gnocchi and tomatoes with olive oil, salt, and pepper, make sure to toss them well so everything is evenly coated.
- After adding the pesto, spinach, and cheese, let the dish rest for a few minutes. This allows the flavors to combine together.
- Store - Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To prevent the gnocchi from becoming too soft, reheat it in the oven or on the stovetop rather than the microwave for the best texture.
Nutrition Information
Show Details
Calories
453kcal
(23%)
Carbohydrates
45g
(15%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
40mg
(13%)
Sodium
1.4mg
(0%)
Potassium
252mg
(7%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
2.249IU
(0%)
Vitamin C
17mg
(19%)
Calcium
315mg
(32%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 1.4mg | 0% |
| Potassium | 252mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2.249IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 315mg | 32% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Simple Pesto Alfredo Gnocchi with Salmon (One-Pan Recipe)
Italian, American, International
5.0
(3 reviews)
