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Recipe: A Easy to prepare Sheet Pan Gnocchi for supper

Though the package of shelf-stable gnocchi might tell you to boil them, the secret – which I learned from my friend and recipe developer Ali Slagle – is that these types of gnocchi are at their best when roasted or pan-fried

By Bon Appetit US | July 22, 2022 | Recipes

Though the package of shelf-stable gnocchi might tell you to boil them, the secret – which I learned from my friend and recipe developer Ali Slagle – is that these types of gnocchi are at their best when roasted or pan-fried. Direct heat from the oven (or pan), along with a glug of olive oil, helps them crisp on the outside while remaining tender within. Roasting them with cherry tomatoes, which burst to create a jammy sauce, means you have got dinner in 25 minutes – just add a heap of greens and lots of sharp cheese, and you are good to go. – Sarah Jampel, senior editor, cooking, at Bon Appetit

Ingredients

  • 1/2 large red onion, cut into 1.5cm-thick wedges
  • 2 large garlic cloves, unpeeled
  • 2 pints cherry tomatoes
  • 1 215g package shelf-stable or refrigerated potato gnocchi
  • 4T extra-virgin olive oil, divided, plus more for drizzling
  • 1t kosher salt, divided, plus more
  • Freshly ground black pepper
  • 1T fresh lemon juice
  • 2 cups baby rocket
  • 1 cup basil leaves, large leaves torn
  • 55g Parmesan, shaved

Method

  1. Place a rack in middle of oven; preheat to 220°C. Toss onion, garlic, tomatoes, gnocchi, 3T oil, and 1 3/4t kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
  2. Roast, stirring once or twice until gnocchi is golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 20-25 minutes.
  3. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4t salt (garlic should be quite soft). Whisk in lemon juice and remaining 1T oil; season dressing with pepper and more salt if needed.
  4. Add rocket, basil and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.