Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sheet-Pan Roasted Gnocchi and Vegetables
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 28 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 27 milligrams
- Sodium
- 997 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 9 grams
- Sugar
- 6 grams
- Protein
- 14 grams
Did you know that store-bought gnocchi doesn’t always have to be boiled first? These pillowy pasta dumplings benefit from roasting (or sautéing) until crisp on the outside and soft the inside. In this instance, we’ve tossed them with veggies, roasted them on a sheet pan and served them with bright and fresh parsley sauce.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 28 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 27 milligrams
- Sodium
- 997 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 9 grams
- Sugar
- 6 grams
- Protein
- 14 grams
Ingredients
Directions
- Place a rimmed baking sheet on the middle oven rack and preheat to 450 degrees F. Combine the broccoli, gnocchi, tomatoes, shallot, 4 cloves garlic and 4 tablespoons olive oil in a large bowl. Season well with salt and pepper and toss. Carefully spread the mixture in an even layer on the hot baking sheet. Roast, undisturbed, until the broccoli is tender, the tomatoes have released their juices and the gnocchi is golden and slightly crisp on the bottom, 18 to 22 minutes.
- Meanwhile, combine the parsley in a blender with the remaining 1 clove garlic and 2 tablespoons olive oil, the sherry vinegar, 2 tablespoons water and the red pepper flakes. Blend, adding up to 2 tablespoons more water, until smooth. Season with salt and pepper.
- Divide the gnocchi and vegetables among plates and top with the parsley mixture and goat cheese. Season with more red pepper flakes, if desired.
