One of my favourite sheet pan meals involves a package of store bought gnocchi. This is a quick and easy way of making a delicious dinner. Add a variety of vegetables, lots of herbs – both fresh and dried and a glug of good olive oil. You end up with slightly crispy textured gnocchi and lots of flavour.

*No need to cook the gnocchi. Use them straight from the package. You will be amazed at how nicely they cook this way.

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Sheet Pan Potato Gnocchi

Course Main Course

Ingredients

• 1 pound (450 g) fresh or shelf-stable potato gnocchi (I used porcini mushroom gnocchi)
• 1 cup cherry tomatoes
• 2 tbsp oven dried or sun dried tomatoes
• 1 shallot sliced
• 1 small onion cut into chunks
• 1 medium red pepper cut into chunks
• 1 zucchini cut in chunks
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp aleppo pepper
• ½ tsp sea salt
• Freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp fresh basil and oregano chopped

Instructions

• Heat oven to 450°F.
• Line a rimmed baking sheet with parchment paper.
• Place the gnocchi, sun dried tomatoes, fresh tomatoes, shallot, onion, pepper and zucchini and all seasonings garlic powder in a large bowl. Drizzle with olive oil and gently toss to combine.
• Spread the gnocchi mixture evenly on the baking sheet. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes.
• Serve gnocchi and vegetables in bowls with fresh herbs and grated cheese (optional).

  Recipe inspiration @thekitchn