Description
This simple and delicious sheet pan recipe combines gnocchi, cherry tomatoes, and spinach for a warm and inviting meal. Perfect for busy weeknights, it offers a delightful blend of flavors and textures in just 30 minutes.
Ingredients
Scale
- 1 pound (450g) store-bought gnocchi
- 2 cups cherry tomatoes, halved
- 4 cups fresh spinach leaves, roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (such as basil, oregano, and thyme)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 220 degrees Celsius.
- Prepare a large baking sheet by lining it with parchment paper.
- In a large bowl, combine the gnocchi, halved cherry tomatoes, and roughly chopped spinach, ensuring everything is evenly distributed.
- Add the olive oil, garlic powder, onion powder, Italian herbs, red pepper flakes, salt, and pepper. Mix thoroughly to coat the ingredients with the spices.
- Spread the mixture evenly on the baking sheet, making sure the gnocchi and vegetables are not overlapping.
- Roast the mixture in the preheated oven for about 20-25 minutes, until the gnocchi are golden brown and the tomatoes are soft.
- Remove the baking sheet from the oven and let the dish cool slightly. Serve hot, garnished with freshly grated Parmesan and basil if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 10 mg
Keywords: Avoid overcrowding the baking sheet to ensure the gnocchi roast rather than steam. Use high-quality olive oil for better flavor, and feel free to experiment with spices based on your preference.