Sheet Pan Gnocchi
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.
Servings: 4
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
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.