Sheet Pan Gnocchi - 30 Minute Dinner
Sheet pan gnocchi with roasted vegetables is the perfect weeknight go-to dinner. Toss everything in spices and olive oil, put it all on a rimmed baking sheet and cook for 25 minutes. And voila, dinner is served! There's zero fuss and minimal cleanup. What could be better?
400 grams gnocchi 325 grams plum tomatoes cut in half 1 red onion cut into wedges ½ teaspoon sea salt freshly ground black pepper 2 tablespoon olive oil handful fresh basil roughly torn 4 garlic cloves skins on 1 tablespoon lemon juice
Preheat the oven to 220 C (425 F). Line a rimmed baking sheet with parchment paper. Put the gnocchi, veg, and garlic in a medium sized bowl. Drizzle with olive oil and sprinkle with sea salt and few grinds of black pepper. Spread the gnocchi and veg out evenly on the baking sheet and roast for 20-25 minutes, flipping everything halfway through. Pick the garlic out and slide them out their skins. In a small bowl, smash them with the back of a fork. Squeeze the lemon juice into the bowl. Transfer the sheet pan gnocchi to a bowl, stir in the garlic/lemon sauce and roughly torn basil. Season to taste.