Sheet Pan Gnocchi Two Ways

Gnocchi done on a sheet pan allows for the gnocchi to stay pillow-like in the middle while roasting it adds a delicious crunchy texture to the exterior. Pair it with any number of flavour combinations and you have a delicious, one pan dinner! Use the following recipes as a springboard to your own kitchen inspiration!

Version #1

Tomato, Pepper, Basil and Mozzarella Gnocchi

• 1 pkg. 500g of potato gnocchi
• 2 tbsp. olive oil
• 1 c. chopped tomatoes or halved grape tomatoes
• 1 c. fresh mozzarella, cubed
• 1 yellow pepper 
• (orange works too), chopped
• ½ c. + ¼ c. fresh basil, roughly chopped
• 1 tsp. kosher salt
• 1 tsp. pepper
• ¼ pine nuts

Preheat your oven to 425ºF. Line a sheet pan with parchment paper.

INSTRUCTIONS

1. In a medium pot, bring six cups of water to a boil. Remove the pot from the heat and add the gnocchi and cover for two minutes. Drain the gnocchi and put right on the sheet pan.
2. Onto the sheet pan, add the tomatoes, mozzarella, bell pepper, olive oil, half cup of the fresh basil, salt and pepper. Stir all the ingredients together, coating everything with the olive oil.
3. Bake for 20-22 minutes. Add the pine nuts to the sheet pan and bake for an additional five minutes.
4. Add on the rest of the fresh basil and serve immediately. 

Version #2

Sweet Potato & Spinach Gnocchi

• 1 pkg. 500g of potato gnocchi
• 3 tbsp. olive oil + 1 tbsp. olive oil
• 1 ½ c. baby spinach, roughly chopped
• 1 ½ c. sweet potato, skin removed and cubed
• ¼ c. goat cheese, chopped
• 5-7 stalks of fresh thyme
• 1 tsp. kosher salt
• 1 tsp. pepper
• 2 tbsp. roasted pumpkin seeds

Preheat the oven to 425ºF. Line a sheet pan with parchment.

INSTRUCTIONS

1. In a medium pot, bring six cups of water to a boil. Remove the pot from the heat and add the gnocchi and cover for two minutes. Drain the gnocchi and put right on the sheet pan.
2. On the sheet pan, along with the gnocchi, add the three tbsp. of olive oil, the spinach, the sweet potato, the goat cheese, thyme, salt and pepper. Stir to coat everything in the olive oil.
3. Bake for 25 minutes. Remove the thyme stalks and sprinkle with the pumpkin seeds and drizzle the extra tbsp. of olive oil. Serve warm.