The moment I realized there’s more than one way to cook gnocchi, my life changed for the better. Forget waiting for a pot of water to boil! Roasting gnocchi, whether it’s classic potato, sweet potato, or Trader Joe’s cauliflower gnocchi, is not only easier, it’s arguably tastier. The gnocchi turn crispy and golden-brown on the outside and cook up to be perfectly tender on the inside.
Cooking them this way results in gnocchi that are more akin to roasted potatoes than the pillowy dumplings you’re used to. But I find their crispy, chewy texture absolutely habit-forming. And they make the ultimate base for what has become one of my favorite weeknight dinners. It’s easy, it’s healthy, and it’s versatile.
A Mix & Match Mediterranean-Style Dinner
Vegetables are a key component in just about any Mediterranean-style dinner and this recipe is no exception. Here, I call for bell peppers, red onion, garlic cloves, and cherry tomatoes. They get tossed with the uncooked gnocchi and then they all go in the oven to roast together. While the gnocchi cooks, the vegetables caramelize and soften. Some of the tomatoes burst during this process to form a loose sauce that’s savory but still fresh-tasting.
You can make this recipe your own by using just about any combination of vegetables. I always keep tomatoes in the equation for their juiciness, but otherwise it’s up to you. You can swap the peppers for sliced zucchini or cubed eggplant or add sliced cremini mushrooms. Sliced fully cooked chicken sausage is another great addition if that’s what you’re craving.
However it’s customized, this sheet pan dinner is the 20-minute meal that makes my weeknights easier.
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