The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 16- to 17.5-ounce package potato gnocchi
- 1 pound chopped peeled butternut squash, cut into 3/4-inch pieces (3 to 4 cups)
- 1 pint grape or cherry tomatoes
- 1 red onion, halved and sliced 1/2 inch thick
- 4 ounces diced pancetta
- 4 cloves garlic, smashed
- 1 1/2 teaspoons finely chopped fresh sage
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 4 cups baby arugula
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 48 mg |
| Sodium | 974 mg |
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 48 mg |
| Sodium | 974 mg |
Reviews
Really enjoy this! I’ve made it a few times, and find that I crave it. It is so balanced on flavors. I make as written with no issues.
We enjoy this recipe! Have made several times. Last night I made it with gnocchi from the refrigerated section and it was even better! Thanks Food Network!
Exceptional! Followed others’ advice and put gnocchi in 10 minutes into baking – came out perfect. Difficult to stir greens in baking sheet so served hot ingredients over fresh spinach in individual bowls,, topped with parmesan. Beautiful presentation. Would make a good dish to serve to company.
One of our busy weekday favorites
Great recipe. Easy to prep ahead of time and then throw on the sheet pan just ahead of baking. Great flavours. Delicious as left overs too! Will make again for sure.
We really like this. I did not add the sage or rosemary. Oversight on my part. Was still delish. Only thing I would change is to wait 10 mins to add the gnocchi. Some of them were very crunchy.
I thought the flavors were very good but my gnocchi was a little hard. I used Trader Joe’s shelf stable gnocchi. I will make again but maybe cook a little less than the 25 minutes.
So delicious. Crowd pleaser. Easy to make. I have made this several times. So delicious
Delish!! Make it tonight! Perfect fall meal and super easy.
Easy and fast to make, the taste is OK and it’s very healthy. I may make it again but try without the herbs, just tasted off for me.