You guys know I love me a good sheet pan dinner. I know it’s summertime and who really wants the oven on in the summer? Well, apparently, I do. And I assume some of you are okay with it, too. 😉
One of the things I like about this recipe is its versatility. Roasted gnocchi is probably one of the best things to eat! The veggie combos are endless.
So, first things first… this is shelf-stable, store-bought gnocchi. One day I will conquer it from scratch. Yesterday was not that day. Second, did you know you can cook gnocchi without boiling it? You can. I dare you to try it!
Here’s what I used and how I used it for this recipe.
Preheat oven to 450 (I know, I know, it’s hot) and cover a sheet pan in parchment paper.
While it’s heating to that hades level temperature, prep your veggies.
1/2 purple onion, rough dice (that means you don’t have to make it exceptionally small, pretty, or even uniform)
2 zucchinis, halved and sliced
A bunch of asparagus tips, snap at its natural snap point*
3 ears of corn, kernels removed*
Pint of sweet tomatoes
1 pound (or a little over) package gnocchi*
Salt (the kosher variety, if you have it), fresh cracked pepper, and garlic salt
Place all the veggies and the gnocchi in a spot on the pan. Drizzle about 1/4 c (I didn’t measure) of olive oil over the whole pan. Add a touch of kosher salt and pepper. Mix each little section, trying to keep them separate but recognizing it will not ruin the dish if corn mixes with asparagus.
Place on the middle rack of the oven for 10 minutes. After 10 minutes, turn the pan halfway and roast for another 10 minutes.
In the end, the gnocchi should have a bit of color, and all the veggies should be nice and roasty.
Give it another drizzle of olive oil, add garlic salt, stir together and taste. Adjust seasonings to your preference. Top with fresh parmesan and fresh basil!
Okay. A couple *’s to address:
Asparagus will naturally snap at the point that the woody ends of it are no good. Just work your way up from the bottom, bending it lightly until it snaps.
To easily remove kernels, you can place the ear of corn on the middle of a bundt pan and let the pan collect the kernels. If you do it on a cutting board (this is what I do), please make sure it’s secure and won’t slip on you. Of course, frozen (and thawed) corn is an option, too. You’ll want about 1 1/2 cups of corn. Or however much you want. I’m not the boss of you or your kitchen.
If you use frozen gnocchi, be sure to thaw it for about 45 minutes before tossing it on the pan.
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