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
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.