During this time of social distancing and self-isolation, some areas of our lives are getting more attention, like home cooked meals. My husband and daughter have been home for the past ten days and we are enjoying each other’s company as well as looking forward to evening meals together. One of the meals that is getting the thumbs up around here is my sheet pan gnocchi!

Sheet pan gnocchi is one of the easiest and tastiest meals to make, for several reasons. First, it’s a ‘one sheet pan’ meal, which means you’re cleaning up one pan. I line mine with foil and parchment paper and nothing could be simpler to clean up. Second, this recipe is flexible: you can add whatever vegetables you have in the fridge. This means it’s a different meal each time and it means you waste less food. Third, you can serve this recipe straight from the pan just the way it is, or you can add a red tomato sauce to it and add more protein in the form of chicken, fish, or red meat. And, lastly, gnocchi has a relatively long shelf life. Keep a few packs on hand and you can make this meal anytime you want.

This gnocchi is quite spicy because of the variety of spices I put into it. Feel free to cut back some of the black pepper and chili peppers if you don’t want it spicy. In fact, I recommend you alter the amounts if you have young kids who don’t like the heat (see notes at the end).

Here’s the recipe.

Sheet Pan Gnocchi

Ingredients

• 1 package (500g) gnocchi
• 1 green or sweet pepper of any color
• 1/2 red onion
• 2 medium sized zucchinis
• 1 pint fresh mushrooms
• 3 T extra virgin olive oil
• 2 T canola oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp black pepper
• 1/2 tsp chili flakes

Method

• Preheat oven to 425 degrees F.
• Line a cookie sheet pan with foil and parchment paper.
• Chop the pepper and red onion into 1 1/2 inch pieces
• Slice the zucchini into 1/2 inch slices
• Clean the mushrooms and chop off the tips
• Place the vegetables in a large mixing bowl (I use a stainless steel one for easy clean up) and add the gnocchi and the spices. Toss the ingredients together with clean hands.
• Mix the two oils together in a separate container and then pour the oils on top of the gnocchi and vegetables. Toss again with your hands.
• Spread onto the sheet pan in an even layer and bake for 20 minutes. Remove from oven and stir. Bake for another 10 minutes. Serve immediately.

Notes:

• I use  sweet peppers in this recipe because I like the red, orange, or yellow color against the green zucchini.
• I mix the oils together and pour over the mixed gnocchi and vegetables at the same time because I don’t want the zucchini to absorb more of the oil while I’m fidgeting with adding two oils separately.
• This recipe is spicy! Use 1/4 tsp black pepper and omit the chili peppers if serving to young kids.
• Serve with any pasta sauce you want and consider adding steak, chicken, or fish as added protein. Or, add halloum cheese and bake with the vegetables and gnocchi mix.

Are you a fan of gnocchi? Let me know how you make your versions.

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