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Meal Instructions
Specimen #0045·SHEET PAN·Dead Simple

Sheet Pan Crispy Gnocchi & Vegetables

Shelf-stable potato gnocchi roasted dry straight from the package with bell peppers and cherry tomatoes into crispy golden pillows with soft chewy centers.

Cook temp
425°F
Total time
25m
REST
2m
Serves
4
PREP
5m
Ingredients
16 oz Shelf-Stable Potato Gnocchi — vacuum packed, dry
1 pint Cherry or Grape Tomatoes
1 piece Red Bell Pepper — sliced into 1-inch strips
2 tbsp Olive Oil
1 tsp Italian Herb Seasoning
1/2 tsp Garlic Powder
1 tsp Kosher Salt
1/2 cup Fresh Mozzarella Pearls
2 tbsp Grated Parmesan Cheese
2 tbsp Fresh Basil Leaves — torn
Equipment
Rimmed Half-Sheet Pan
Parchment Paper
Spatula
DirectionsGet to the point
1Do NOT boil gnocchi! Dump 1 package (16 oz) shelf-stable gnocchi directly onto sheet pan.
2Add 1 pint cherry tomatoes and 1 sliced bell pepper; toss with 2 tbsp olive oil, Italian seasoning, and salt.
3Spread into a single layer and roast at 425°F for 20 minutes, stirring at 10 minutes.
4Finish with fresh mozzarella pearls, grated parmesan, and fresh basil.
Dad pro tip

Do not boil the gnocchi! Dumping shelf-stable gnocchi dry straight from the package onto a 425°F baking sheet is a culinary revelation: they toast like crispy tater tots on the outside with light pillowy dough inside.

Kid adjustment

Kids love the crispy texture like mini pizza pillows. Serve with a side of warm marinara for dipping.

Reheat

Re-crisp on a baking sheet at 400°F for 5 minutes or in air fryer for 3 minutes.

BASIS: Half-sheet commercial pan 425°F convection roast; shelf-stable gnocchi roasting profile.370 kcal · 11g protein · 56g carbs · 12g fat
USDA FoodData Central #168878 & #170701
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