Sheet-Pan Gnocchi with Veggies: a simple weeknight staple
My weekdays are very full between caring for small children, running errands, school drop-offs, and after-school activities. I am always on the hunt for easy dinners I can make that still taste superb…and what could be easier than a sheet-pan meal? Toss it together, throw it on the sheet-pan, and roast. As Ina would say, “How easy is that?”
Ingredients:
½ large red onion, cut into ½ inch thick wedges
2 large garlic cloves, unpeeled
2 pints cherry tomatoes
1 17.6 oz. package shelf-stable gnocchi
4 tbsp extra-virgin olive oil, divided, plus more for drizzling
1 ½ tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
Freshly ground black pepper
1 tbsp fresh lemon juice
2 cups baby arugula
1 cup basil leaves, large leaves torn
2 oz. shaved Parmesan
Instructions
Place a rack in middle of oven; preheat to 425 degrees F. Toss onion, garlic, tomatoes, gnocchi, 3 tbsp oil, and ¾ - 1 ¼ tsp salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 20-25 minutes.
Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 tbsp oil; season dressing with pepper and more salt if needed.
Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.
Makes 2 large or 4 average sized servings.
*Pairs well with chicken, salmon, a Cotes du Rhone, and cozy fall fiction.
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