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Sheet Pan Gnocchi
Sheet Pan Gnocchi
Elevate pillowy gnocchi and vegetables with jars of Roasted Roma Tomato Sauce and Marinated Feta for an easy one-pan Mediterranean meal.
Makes:
4 servings
Prep:
30 Minutes
INGREDIENTS
24 oz fresh or frozen gnocchi
4 tbsp olive oil, from Marinated Feta, divided
1 bunch broccolini, stems trimmed
2 large shallots or 1 small yellow onion, peeled, thinly sliced lengthwise
2 cloves garlic, chopped
12 cherry tomatoes, halved
1 tsp salt
½ tsp pepper
1 -16 oz jar Roasted Garlic Roma Tomato Sauce
7 oz, or about half a jar, of Marinated Feta
½ cup torn basil leaves
¼ cup shaved parmesan, optional
DIRECTIONS
FIRST, LET'S PREP!
Heat oven to 425°.
NEXT, TIME TO COOK!
Toss gnocchi with 2 tbsp olive oil on a rimmed baking sheet, sprinkle with ½ tsp salt.
Roast gnocchi about 10 minutes, remove from oven and give the pan a good shake to loosen gnocchi. Add broccolini, shallots, tomatoes and garlic to pan, pushing gnocchi aside to make room. Drizzle with remaining oil, salt and pepper. Roast an additional 10 minutes; remove from oven.
Pour tomato sauce around gnocchi and vegetables, add feta chunks, breaking some apart. Return to oven an additional 8-10 minutes, until vegetables are cooked, and sauce is hot.
Sprinkle fresh torn basil leaves and parmesan on to gnocchi before serving.