Sheet Pan Gnocchi
User Reviews
5.0
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Sheet Pan Gnocchi
Report
Such a quick and easy dinner recipe! Baked all together on one pan are tender potato gnocchi, fresh zucchini, bright tomatoes, flavorful herbs and a small mountain of parmesan for cheesy goodness. And no need to pre-cook the gnocchi it cooks right along with everything else in the oven.
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Ingredients
- 1 lb. gnocchi (shelf stable or refrigerated), uncooked
- 2 medium zucchini (14 oz), cut into half moons about 1/3-inch thick
- 2 cups grape tomatoes (1 pint)
- 3 Tbsp olive oil
- 4 tsp minced garlic (4 cloves)
- 1 1/2 tsp Italian seasoning
- salt and black pepper
- 1/2 cup (1.5 oz) finely shredded Parmesan Cheese
- 2 Tbsp Butter, melted
- 2 Tbsp minced fresh parsley
- 2 Tbsp minced fresh basil
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Instructions
- Preheat oven to 450 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
- Add gnocchi, zucchini and tomatoes to baking sheet.
- Drizzle with olive oil (I try to use about 2 Tbsp drizzled over gnocchi and 1 Tbsp for zucchini and tomatoes), sprinkle with garlic, Italian seasoning and season with salt and pepper to taste. Toss mixture then spread out evenly.
- Bake in preheated oven for 18 minutes. Remove from oven and sprinkle evenly with parmesan. Heat broiler, return to oven (in center of oven is fine) and broil briefly until cheese is melted and tomatoes are lightly charred, about 1 to 2 minutes (watch it closely!).
- Remove from oven, drizzle with melted butter and sprinkle with parsley and basil and toss.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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