Sheet Pan Gnocchi with Tomatoes
Serves 410 mins prep35 mins cook
This recipe for Sheet Pan Gnocchi with Tomatoes slow roasts pillowy soft potato gnocchi and juicy tomatoes together on one pan to give you a quick, easy, and flavorful weeknight dinner. Vegan, Gluten-Free Option.
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Instructions
0 Prep: Preheat the oven to 400F. 1 Mix: Add the tomatoes, gnocchi, shallot, and garlic to a large nonstick baking sheet (if your baking sheet is not nonstick, line it with parchment paper). Sprinkle the vinegar, Italian seasoning, chili flakes, and salt over the gnocchi, then drizzle generously with olive oil. Toss well until all ingredients are evenly coated. 2 Roast: Roast on the top rack of the oven for 30 minutes. Remove from the oven and sprinkle the spinach on top; return to the oven for an additional 3 to 5 minutes, until the spinach is wilted. 3 Serve: Stir the gnocchi again, then divide among serving dishes. Sprinkle with fresh basil and (optional) an additional drizzle of olive oil. Serve warm; leftovers will keep in the refrigerator in an airtight container for up to 5 days.View original recipe