Sheet Pan Gnocchi
Weeknights are always busy, and with the recent addition of Skylar, I’m turning to hearty, wholesome recipes that I can toss together in a jiffy. While “quick” recipes stereotypically mean cutting corners on nutrition, I want to defy that with this gnocchi recipe.
Gnocchis are cute, little potato clouds that serve as a blank canvas. Like rice, they can be paired together with beautiful ingredients (my Spicy Salmon Poke Bowl!) or served as-is. I love both preparations but prefer one where I can dress them up. One of my favorite restaurants in New York creates a savory pasta with peas, lamb sausage, and broccoli rabe. Inspired by broccoli rabe this season, I developed this evergreen recipe: Sheet Pan Gnocchi with Sausage, Broccoli Rabe, and Onions. Preparation takes no more than 5 minutes, and once it’s in the oven, you’ve got 30 minutes to yourself.
In a big bowl, I toss all the ingredients together. I then line a baking sheet with parchment paper (easy clean up), spread the ingredients evenly for proper caramelization, and pop them in the oven until golden and crispy brown. The sausage is salty, the broccoli rabe is ever-so-bitter, the onions become caramelized, the tomato paste brings everyone together, and the gnocchi are perfect puffs. Not a meat eater? Feel free to substitute sausage for firm tofu or fresh cherry tomatoes. What a great blank canvas!
Ingredients
- 12 oz gnocchi
- 1 red onion, sliced
- 1/2 lb broccoli rabe, rinsed and cut into florets
- 1/2 lb spicy Italian sausage, divided into chunks
- 1/4 cup olive oil
- 1 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 4 cloves garlic, minced
- 1/4 cup Parmesan, grated
- Salt and pepper to taste
Directions
- Preheat oven to 400F.
- Line a baking sheet with parchment paper.
- Remove sausage from casing and tear into small chunks. Spread evenly on baking sheet
- In a big bowl, toss all ingredients together except sausage and Parmesan. Evenly distribute ingredients over baking sheet except broccoli rabe (or else they’ll dry out!)
- Put in oven for 15-20 minutes until bubbly. Toss and add broccoli rabe and Parmesan, returning to oven for 10-15 more minutes until golden brown.
- Remove from oven. Cool for at least 10 minutes to develop a crispy crust.
- Serve with a glass of hearty red wine. Enjoy!
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