ABOUT THIS RECIPE
Sheet pan gnocchi with herbed butter is the kind of meal everybody loves and thinks you spent hours and hours in the kitchen making when in reality, the oven did the cooking for you.
This is the recipe you want to make when you are in a hurry, don’t want to spend hours in the kitchen doing clean-up or feel a bit stressed. Especially during the holidays, we can feel overwhelmed when so many things happen.
You’ll have the most delicious dinner in three simple steps: chop, bake, mix, and serve. There is no right or wrong way to make them; you can double the recipe without a problem.
SHEET PAN GNOCCHI ingredients
- Vegetables. Eggplant, red bell peppers, cherry tomatoes, and garlic.
- Gnocchi. I prefer dry potato gnocchi for this recipe. Barilla or Trader Joe’s are my favorites.
- Herbed butter. Use your favorite butter (I use vegan) and tender herbs, such as parsley, chives, and thyme.
- Olive oil, salt, and pepper.
HOW TO MAKE SHEET PAN GNOCCHI?
Dice all the vegetables about the same size and place them on a baking sheet with the cherry tomatoes. Open the gnocchi package and place it with the veggies.
Cut the garlic head in half and place it with the cut side facing down. Drizzle everything generously with olive oil and season with salt and pepper. Bake until golden and delicious.
HOW TO FINISH THE BAKED GNOCCHI RECIPE?
When the gnocchi is soft and the rest of the vegetables are roasted and delicious, take the garlic cloves from the pan and squeeze them garlic cloves out into a small bowl with the softened butter and fresh herbs.
Mix and season with a good pinch of salt and freshly crushed black pepper. Add a couple of tablespoons of this butter to the sheet pan. The butter will melt and finish flavoring the baked gnocchi.
Finish with a handful of spinach, parmesan cheese, or fresh basil.
SHEET PAN GNOCCHI WITH HERBED BUTTER
Equipment
- Cutting board
- Knife
Ingredients
- 1 16-oz Potato gnocchi
- 1 eggplant 3-4 cups diced
- 1 12-oz cherry tomato
- 2 zuchinni 3-4 cups diced
- 1 red bell pepper 2 cups diced
- 1 head of garlic
- ½ teaspoon Kosher salt
- Freshly ground pepper
Herbed butter
- 1 stick of butter 8 tablespoons, 4 oz. (1⁄4 pound), 113g
- 1 tablespoon chives
- 1 tablespoon parsley
- 1 tablespoon dill
- salt
- ¼ teaspoon lemon juice optional
Instructions
- Dice all the vegetables about the same size and place them on a baking sheet with the cherry tomatoes. Open the gnocchi package and place it with the veggies.Cut the garlic head in half and place it with the cut side facing down. Drizzle everything generously with olive oil and season with salt and pepper. Bake until golden and delicious.
Herbed butter
- When the gnocchi is soft and the rest of the vegetables roasted, take the garlic cloves from the pan and squeeze the garlic cloves out into a small bowl with the softened butter and fresh herbs.Mix and season with a good pinch of salt and freshly crushed black pepper. Add a couple of tablespoons of this butter to the sheet pan. The butter will melt and finish flavoring the baked gnocchi.
- Finish with a handful of spinach, parmesan cheese, or fresh basil.
Notes
- You do not need marinara sauce for this weeknight dinner because the roasted cherry tomatoes will release their juices, which, combined with the roasted garlic herbed butter, provide all the flavor you need.
- You can add cheese, such as mozzarella, parmesan, or any other cheese you like.
- To make it spicy, season with red pepper flakes.
- Baking gnocchi is better for a stress-free weeknight dinner; it tastes amazing.
- There is no need to boil the gnocchi before baking.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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