Shelf-stable gnocchi can roast on a sheet pan without boiling first. Toss it with broccoli and cherry tomatoes, spread everything out, and let the oven brown the edges while the vegetables soften. The result is a complete dinner with one pan to wash. It serves four and takes about 35 minutes.
Serves: 4
Prep: 10 minutes
Cook: 25 minutes
Ingredients
- 1 pound shelf-stable potato gnocchi
- 1 large head broccoli, cut into small florets
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/3 cup finely grated Parmesan, optional
- 1 lemon, cut into wedges
Method
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment if you want easier cleanup.
- Put the gnocchi, broccoli, and tomatoes on the pan. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper.
- Toss until evenly coated, then spread the ingredients into a single layer. Give the gnocchi a little space so it can brown rather than steam.
- Roast for 20 minutes. Stir and turn the gnocchi, then roast for another 5 minutes, or until the vegetables are tender and the gnocchi has golden spots.
- Sprinkle with Parmesan if using. Serve with lemon wedges for squeezing at the table.
Variations
Use cauliflower florets or sliced zucchini in place of broccoli, keeping pieces similar in size. Add a can of drained chickpeas for a heartier pan, or stir in baby spinach after baking so the residual heat wilts it.
Storage and reheating
Refrigerate leftovers in a covered container. Reheat on a sheet pan or skillet to bring back some of the browned texture. For more oven-friendly ideas, browse flexible meal prep for busy weeknights and the quick weeknight meal rotation. Add the dish to the Lucru Home meal planner and build the grocery list from the plan.
