This Creamy Roasted Vegetable Sheet Pan Gnocchi recipe is jam-packed with flavour and comes together easily with everything tossed right onto the same pan to bake away and create the perfect sauce for perfectly plump and slightly crispy gnocchi. The arugula adds a nice touch of freshness (plus antioxidants via vitamins A and C, along with folate and vitamin K) and instantly elevates the dish to taste like it’s being served at your favourite restaurant. I love making it when guests come over because it’s super easy to prep ahead so that all you have to do is pop it in the oven when it’s time to eat. (Bonus: the cleanup is pretty much nonexistent!)
Creamy Roasted Vegetable Sheet Pan Gnocchi
Serves: 6
VEGETARIAN OPTION | NUT- FREE
Ingredients:
- 1 lb (450 g) gnocchi
- 2 pints cherry tomatoes
- 2 bell peppers (I like red, orange, or yellow), cut into 1-inch squares (about 2 cups)
- 2 cloves garlic, grated or finely minced (about 1 tsp)
- 1 small red onion, cut into squares (about 1 cup)
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp red pepper flakes, plus more for garnish if desired
- 1 lb (450 g) mild Italian sausage, removed from casing and broken apart (see time saver)
- 1 cup crumbled feta cheese 4 cups baby arugula
- (about half a 5 oz/142 g bin)
- Chopped fresh basil, for garnish
Directions:
- Preheat the oven to 425°F (220°C), with racks set in the top third and the middle. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, combine the gnocchi, tomatoes, peppers, garlic, onion, oil, salt, and red pepper flakes. Add the sausage and feta and toss to combine.
- Spread the gnocchi mixture out in a single layer on the two prepared pans. Place one pan on each rack and roast for 20 minutes, stirring halfway through and swapping the pans’ position in the oven, until the vegetables are tender-crisp, the sausage is no longer pink, and the gnocchi are plump and slightly golden.
- Set the oven to broil and cook until the tomatoes and peppers on the top rack char slightly, about 2 minutes. Switch the pans and broil for another 2 minutes.
- Serve topped with arugula, basil, and more red pepper flakes, if desired, to absorb any extra moisture.
- Divide the risotto between four bowls and top with the eggs. If desired, sprinkle with more Parmesan and pepper.
STORAGE: Store the cooled gnocchi mixture, without the toppings, in an airtight container in the fridge for up to 4 days or in a sealable freezer bag for up to 3 months. To serve, reheat on the stove or in the microwave (thawing first, if frozen), then add the toppings.
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The Feel-Good Meal Plan by Lindsay Pleskot. A fresh new flexible approach to meal planning to help you get through your busy schedule. Get prepped for the week in under two hours, with affordable, flavorful, nutrition-packed meals on the table in 30 minutes or less every night of the week. Registered dietician and mom of two, Lindsay Pleskot guides you through meal planning and prepping to spend less time in the kitchen and more time enjoying nutrition- and flavor-driven food with your family.
