Up your dinner game with sheet pan gnocchi, a quick, easy, and absolutely delicious dinner that’s perfect for the weeknight dinner rush. Bonus: the whole family will enjoy it.
Sheet Pan Gnocchi
Sheet pan gnocchi: a quick, easy, and absolutely delicious dinner that’s perfect for weeknights AND the whole family will enjoy.
Ingredients:
- 1 lb shelf-stable potato gnocchi
- 1 pint grape or cherry tomatoes cut in half
- 1 small onion (sweet, yellow, or red) sliced thickly
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions:
- Preheat the oven to 450°F.
- In a large mixing bowl, add gnocchi, tomatoes, and onions and toss to coat with olive oil. Season to taste with salt and pepper.
- Transfer to your rimmed baking sheet and place in oven.
- Cook for 20 minutes, stirring at the 10 minute mark. The gnocchi should be lightly browned while the tomatoes and onions will be soft and starting to caramelize.
- Transfer to plates and enjoy!
Notes:
- This recipe is super flexible and can be made with whatever vegetables and fresh herbs you like!
- I have tried this recipe with regular and mini gnocchi and both are yummy. You can also use a gluten-free gnocchi, just make sure to get the shelf-stable variety. The frozen gnocchi (like the cauliflower gnocchi from Trader Joe’s) turns out gummy.