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Mar 17, 2018
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Recipe: Sheet-Pan Gnocchi and Veggies

January 10th 12:01pm, 2018



Baked writer Amrita Song swaps sugar for sheet pans in her new recipe column. Each month, she’ll create a complete meal on one sheet pan, saving valuable post-meal clean up time. Don’t worry your sweet tooth, though – Baked will still feature show-stopping desserts once a month.

Most people boil gnocchi for a quick meal, but have you tried roasting them? This method crisps the edges a bit, giving them a nice texture. It’s also much easier to toss everything together with the veggies and let the oven do all the work. Serve with grated cheese, and you’ve got a tasty weeknight meal.


Roasted Gnocchi and Veggies
3 to 4 servings

1 lb. frozen gnocchi
1 long link kielbasa, quartered
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
About 1 cup cherry tomatoes, halved
1 small red onion, cut into 1-inch pieces
3 cloves garlic, minced
2 Tbsp. avocado oil*
1 tsp. chopped fresh thyme
¼ tsp. kosher salt
Freshly ground black pepper, to taste
Grated Parmesan cheese, to serve

• Preheat the oven to 450 degrees.
• In a large mixing bowl, combine the gnocchi, kielbasa, bell peppers, tomatoes, onion, garlic, oil, thyme, salt and pepper, making sure everything is evenly coated with oil. Spread the mixture onto a large rimmed sheet pan in an even layer.
• Roast 10 minutes, stir, then roast another 10 minutes, until the gnocchi are plump and the vegetables are fork-tender.
• Serve topped with Parmesan cheese.

*You can use olive oil, but I prefer avocado oil because it has a 500-degree smoke point.

Photo by Amrita Song 

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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• The Weekend Project: Gnocchi

By Amrita Song

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