Sheet Pan Gnocchi
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(52)
Ingredients
4 servings
- 1 pound store-bought potato gnocchi (we like Isola)
- 1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 6 ounces feta cheese, torn into 1-inch chunks
- Fresh parsley, for garnish, optional
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Preparation
Step 1
Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
Step 2
In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
Step 3
Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned.
Step 4
Garnish with parsley, if desired. Season to taste and serve.
Step 5
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Chef's notes
This sheet pan dinner is best right after it’s made, as the baked gnocchi firms up as it cools. However, if you have leftovers, they’ll keep well for up to 2 days in an airtight container in the refrigerator. Pop them in the microwave to reheat.
