Sheet Pan Gnocchi with Creamy Tomato Sauce
I love sheet pan gnocchi for a few reasons:
A no mess dinner - perfect for a weeknight
The gnocchi gets the perfect texture - soft center with crispy edges
It’s f****ing delicious.
Ingredients.
1 package of shelf stable or refrigerated gnocchi (I love the Whole Foods Cauliflower Gnocchi which is shelf stable and gluten free!)
1/2 large red onion, sliced
1 pint of cherry tomatoes
2 cups of kale (optional but recommended!)
1 bunch of fresh basil, split into two parts
1/2 cup of high protein yogurt, dairy free or not (we love a balanced meal here!)
2 Garlic Cloves, Chopped
~3 Tbs Olive Oil
1 tsp kosher salt + more salt and pepper to taste
Olive oil
Method.
Step 1.
Preheat oven to 425. Toss onion, gnocchi on one side of your pan and the tomatoes on the other side of your pan. Drizzle all with 3 Tbsp. oil, pepper, and 1 tsp kosher salt and maintaining the two separate sections toss to combine.
Step 2.
Roast for 15 minutes. While that roasts, add your protein yogurt, a handful of fresh basil and chopped garlic to your food processor or blender.
Step 3.
At the 15 minute mark your tomatoes should be soft and roasted. (If they’re not, pop them back into the oven for another few minutes). Pull out your roasted tomatoes and add them to your blender with your yogurt, basil, etc. Blend until your creamy glossy tomato sauce forms.
Step 4.
Optional but highly recommended: To the spot where your tomatoes were on the pan, add a hardy green like kale, toss with more olive oil, salt and pepper.
Step 5.
Toss gnocchi and onion side, and return pan to the oven for an additional 10 minutes, until the gnocchi are crispy on the outside and soft on the center.
Step 6.
Toss all roasty contents of your sheet pan together with a handful of torn fresh basil.
Step 7.
Add a layer of your sauce to the bottom of your plate or serving dish, layer your crispy gnocchi mixture on top, and enjoy!