Do you love easy sheet pan dinners? And summer vegetables? Of course you do! And how about gnocchi? Personally, I’m a fan, but I often overcook it on the stovetop and it ends up being a little bit bloated and water-logged. Not appetizing! So when I first heard that gnocchi could be roasted in the oven, I was intrigued. Because crispy gnocchi sounded a-maaaazing.
Spoiler alert: it totally works. And I’m never, ever going back to boiling my gnocchi again. Not only does roasting the gnocchi turn out better than the boiled version, it also makes dinner much easier because you can throw some vegetables or plant-based sausage on a sheet pan with the gnocchi and you’ve got a super simple dinner with minimal cleanup.
To take advantage of the best of summer produce, I paired the gnocchi with tomatoes, eggplant, zucchini, bell pepper, and fresh basil leaves–basically, all the vegetables that go into ratatouille but roasted in the oven instead of simmered on the stovetop. The tomatoes collapse in the oven and the vegetables caramelize, making them perfect for tossing with the gnocchi once everything’s finished roasting–no sauce needed!
When it’s not summertime, this recipe is easy to adapt to whatever is in season. An assortment of wild mushrooms and sliced shallots would be delish, as would Brussels sprouts and diced butternut squash. Broccoli with smashed garlic cloves and red pepper flakes will work anytime of year, or bulk things up by stirring in some cannellini beans in the last few minutes of cooking time.
Photos by Ana Stanciu
Sheet Pan Ratatouille with Crispy Gnocchi
- 1 pound fresh shelf-stable, or frozen potato gnocchi
- 1 small zucchini cut into thick slices
- 1 baby eggplant halved lengthwise and sliced
- 1 small red yellow or orange bell pepper, cut into bite-sized pieces
- 1 pint grape or cherry tomatoes
- 4 cloves garlic smashed
- 3 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 1/3 cup thinly sliced basil leaves
- Grated or shaved Parmesan cheese for serving
- Preheat oven to 450°F and line a sheet pan with parchment paper.
- Toss the gnocchi, vegetables, garlic, and olive oil in a large bowl. Transfer the mixture to the prepared sheet pan and season with salt and pepper.
- Roast, stirring halfway through cooking time, until the gnocchi are tender and the vegetables are just beginning to brown a bit, about 20 minutes.
- Divide the gnocchi and veggies into 4 bowls and garnish with basil and cheese.
- To serve, divide the gnocchi and vegetable mixture into individual bowls and garnish with basil and grated cheese.
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