Best Sheet Pan Gnocchi Recipe By Tasty Recipes

Sheet Pan Gnocchi image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

One 16-ounce package gnocchi
1 pound asparagus, cut into 1-inch pieces
1 red onion, halved and quartered
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup pesto
1 cup mixed yellow and red cherry tomatoes
Freshly shaved Parmesan, for serving
2 tablespoons balsamic glaze
1/4 cup fresh basil leaves

Steps:

Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.

Sheet-Pan Gnocchi With Mushrooms and Spinach image

Provided by Ali Slagle

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons extra-virgin olive oil, plus more as needed
4 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach (about 5 packed cups)
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 teaspoon honey
1 tablespoon unsalted butter

Steps:

Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.