Sheet-Pan Gnocchi

healthyish gnocchi sheet-pan dinners

Sarah Jampel

4 Servings

Source

Ingredients

½ large red onion, cut into ½"-thick wedges

2 large garlic cloves, unpeeled

2 pints cherry tomatoes

1 17.6-oz. package shelf-stable or refrigerated potato gnocchi

4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

Freshly ground black pepper

1 Tbsp. fresh lemon juice

2 cups baby arugula

1 cup basil leaves, large leaves torn

2 oz. Parmesan, shaved

Method

Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.

Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.

Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.

Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.