Crispy Sheet Pan Gnocchi Recipe

What exactly is gnocchi? Is it pasta or a potato? The simple answer: It can be both. For this recipe, private practice registered dietician and recipe developer Kristen Carli uses gnocchi that can be best described as potato dumplings. Don't think that makes this dish difficult, though. Carli's crispy sheet pan gnocchi recipe is perfectly splendid and refreshingly easy to make.

"This is a very easy dish," Carli said. "It is ideal for beginners!" Not only does gnocchi contain a welcomed potato surprise in each bite, but this recipe in particular is loaded with flavor — and the asparagus and arugula are nice touches that scream "healthy." While this dish is typically served for lunch or dinner, we'll understand if you enjoy it so much that you eat it for breakfast.

This recipe yields four servings and can go from stove to plate in just a few minutes. From our kitchen to yours, here's the step-by-step process of making this gnocchi recipe.

Gather the ingredients for this gnocchi dish

Before you can start cooking, you'll need to gather your ingredients for this crispy sheet pan gnocchi recipe. You'll need diced red onion, chopped asparagus with the ends removed, halved grape tomatoes, and gnocchi. You'll also need olive oil, salt, pepper, arugula, and balsamic vinegar.

If you haven't done so already, you should take this time to prepare the vegetables so you can get right into cooking. (If you're not used to cutting veggies or need a refresher, these kitchen knife skills are essential.) You'll also need a large baking sheet for cooking and a bowl and utensils for mixing.

Preheat the oven and load up the baking sheet

First, preheat the oven to 425 degrees Fahrenheit. We know how tempting it can be to throw food directly into the oven. Yet, as with any recipe, preheating the oven can ensure the food cooks correctly and evenly, so you should always incorporate this step.

Next, you'll place the onion, asparagus, tomatoes, and gnocchi on a large baking sheet. If you don't have a large enough pan to fit all the ingredients, then two medium-sized baking sheets will work. The oven should be heating up and almost ready for the food. Yet there's one more step before you can place the sheet in the oven: Drizzle the ingredients with olive oil, salt, and pepper. Now, you can put the baking sheet in the oven and let it do its magic. You'll bake this gnocchi goodness for 25 minutes.

If you've never cooked gnocchi before, then keep an eye on the color and texture. "The gnocchi will start to get a bit darker in color and a bit crispy," Carli said.

Assemble the crispy sheet pan gnocchi recipe

Once the 25 minutes of baking have passed, you can carefully remove the pan from the oven. Next, place the pan's contents into a large bowl. You'll then add arugula and balsamic vinegar to the bowl. Toss to combine everything, then serve!

As with any dish, a side is always welcome. "I love this served with grilled chicken or roasted on top," Carli said. Of course, this gnocchi makes this a hearty meal by itself, so feel free to eat it on its own.

Crispy Sheet Pan Gnocchi Recipe
4.9 from 14 ratings
Not only does gnocchi contain a welcomed potato surprise in each bite, but this recipe in particular is loaded with flavor.
Prep Time
5
minutes
Cook Time
25
minutes
Servings
4
servings
Crispy sheet pan gnocchi
Total time: 30 minutes
Ingredients
  • ½ red onion, diced
  • 1 pound asparagus, ends removed, chopped
  • 1 pound grape tomatoes, halved
  • 1 pound gnocchi
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 ounces arugula
  • 1 tablespoon balsamic vinegar
Directions
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the onion, asparagus, tomatoes, and gnocchi on a large baking sheet (if you don't have a big enough pan to fit all the ingredients, then two medium-sized baking sheets will suffice).
  3. Drizzle the ingredients with olive oil, salt, and pepper.
  4. Put the baking sheet in the oven, then bake for 25 minutes.
  5. Remove the pan from the oven. Next, pour the contents into a large bowl. Add arugula and balsamic vinegar to the bowl. Toss to combine everything.
  6. Serve and enjoy.
Nutrition
Calories per Serving 292
Total Fat 8.3 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Cholesterol 21.9 mg
Total Carbohydrates 47.2 g
Dietary Fiber 7.3 g
Total Sugars 8.0 g
Sodium 821.3 mg
Protein 9.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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