Sheet Pan Gnocchi with Blistered Green Beans and Summer Squash (Edit recipe)

I tried this method of roasting gnocchi about a month ago and have been pretty (okay, REALLY) obsessed with it since. Especially when I had just moved and had pretty much nothing in my apartment kitchen but wanted to cook a meal. It’s about as simple as it gets. Minimal equipment and effort, maximum reward. All you need is a baking sheet. It’s as easy as making a salad, but so much more satisfying- for both the soul and stomach (especially for a dinner- I prefer having some warm component to my dinner). If you can use an oven, you can make this Sheet Pan Gnocchi. All you need to do is toss some veggies and gnocchi in olive oil, salt and pepper on a baking sheet. Bake for 20 minutes and at the very end, add some cheese until it melts.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	17 g
Carbohydrates:	26 g
Protein:	7 g
Cholesterol:	23 g
Sodium:	1116 mg
Fiber:	9 g
Sugars:	2 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 2

Ingredients

8 oz Cauliflower Gnocchi (Trader Joe's), or gnocchi of your choice
1 Yellow Squash, (one large or two small)
8 oz Green Beans
1/4 Red Onion, cut into 1/4'' slices
1 tsp Kosher Salt, or 1/2 tsp sea salt
1-2 Tbsp Extra Virgin Olive Oil
1 Tbsp Unsalted Butter, optional
1/4 cup Parmesan Cheese, or Whole Foods Italian Blend

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425.
Line a baking sheet with parchment or foil. Add gnocchi, summer squash and green beans. Season with salt and extra virgin olive oil and toss to coat in oil. If using butter, cut into slivers and distribute on top of the vegetables.
Roast until veggies are browned and gnocchi is beginning to brown, about 20 minutes. Remove from oven for a second to sprinkle on parmesan/cheese and then place back in oven for an additional 5-ish minutes on an upper rack (closer to the top- around 6'' from top), until cheese is fully melted. Serve.