Sheet-Pan Gnocchi

Name: Sheet-Pan Gnocchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 large red onion, cut into 1/2-inch-thick wedges; 2 large cloves garlic, unpeeled; 2 pints cherry tomatoes; 1 (17.6-ounce) package shelf-stable or refrigerated potato gnocchi; 4 tablespoons extra-virgin olive oil, divided, plus more, to taste; 1 teaspoon kosher salt, divided, plus more, to taste; ground black pepper, to taste; 1 tablespoon fresh lemon juice; 2 cups baby arugula; 1 cup basil leaves, large leaves torn; 2 ounces parmesan cheese, shaved

Vegetarian Dinner Oven

Time: 45 minutes

Yield: 4 servings

About

Sheet-Pan Gnocchi is the light, flavorful Italian dish you need on your summer (or honestly, insert any season) dinner rotation! The potato-y gnocchi, tangy red onions, juicy tomatoes, and nutty garlic get tossed on a sheet pan which results in a beautiful, colorful, golden visual and easy clean-up. Some of the favorite Italian seasonings are sprinkled on top, with yummy parmesan cheese included too for a cheesy flare. The roasted and creamy garlic is mashed up with some fresh lemon juice and savory oil that gets drizzled over the delightful dish. Your tastebuds will definitely agree that Sheet-Pan Gnocchi must be consumed year-round!

Ingredients

1/2 large red onion, cut into 1/2-inch-thick wedges
2 large cloves garlic, unpeeled
2 pints cherry tomatoes
1 (17.6-ounce) package shelf-stable or refrigerated potato gnocchi
4 tablespoons extra-virgin olive oil, divided, plus more, to taste
1 teaspoon kosher salt, divided, plus more, to taste
ground black pepper, to taste
1 tablespoon fresh lemon juice
2 cups baby arugula
1 cup basil leaves, large leaves torn
2 ounces parmesan cheese, shaved

Directions

Step 1 -Place a rack in the middle of the oven.

Step 2 -Preheat the oven to 425 degrees F.

Step 3 -On a rimmed baking sheet, add the onion, the garlic cloves, the tomatoes, the gnocchi, 3 tablespoons of the oil, and 3/4 teaspoon of the salt, tossing to coat.

Step 4 -Season the gnocchi mixture generously with the pepper and toss again to combine.

Step 5 -Roast, stirring once or twice until the gnocchi is golden and starting to crisp, most of the tomatoes have burst, and the onions are golden, for about 25-30 minutes.

Step 6 -Carefully transfer the garlic from the baking sheet, peel it, and place it in a small bowl.

Step 7 -Mash the garlic with the remaining salt.

Step 8 -Whisk in the lemon juice and the remaining oil.

Step 9 -Season the dressing with the pepper and the extra salt.

Step 10 -Add the arugula, the basil, and the parmesan to the baking sheet.

Step 11 -Drizzle the dressing over the gnocchi mixture and toss to combine.

Step 12 -Drizzle with the extra oil.

Step 13 -Serve.

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