Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

It’s safe to say that I may be hooked on sheet pan dinners after successfully making three of them. I finally made the gnocchi one I mentioned in the teriyaki chicken post from a few months ago and it was just as good as that one and as the rice and beans one. While the other two I made on a Sunday afternoon for lunch/dinner for the week, this one I made in under an hour after getting home from work one day. Being able to make dinner during the week that quick is always a good thing!

On a large sheet pan covered with aluminum foil and coated with non-stick cooking spray I combined a bag of Trader Joe’s frozen Cauliflower Gnocchi (I broke apart any large clumps and removed any ice and/or freezer burn from the gnocchi), a chopped red and orange pepper, chopped onion, and a pint of grape tomatoes. I then drizzled it with olive oil and sprinkled it garlic powder, dried oregano, dried basil, crushed red pepper, salt and fresh pepper. While the recipe had specific amounts of each spice I opted to sprinkle everything evenly with each and then gave it a good toss and placed the pan it in a 425 F preheated oven.

And after about 30 minutes dinner was ready.

I am not going to lie, I was shocked by how good this tasted. I had my doubts about the frozen gnocchi but all of that faded after the first bite. And the caramelized peppers added just the right amount of sweetness to the dish as well. All of the spices and ingredients worked so well together. This is one recipe that will be on repeat.

 

Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

Ingredients:

1 12oz. bag of Trader Joe’s Cauliflower Gnocchi*

1 pint grape tomatoes

1 red bell pepper, chopped

1 orange pepper, chopped

1/2 red onion, chopped

3 tablespoons olive oil

1 teaspoon garlic powder**

1/2 teaspoon salt**

1/2 teaspoon fresh black pepper**

1/2 teaspoon dried oregano**

1/2 teaspoon dried basil

1 pinch crushed red pepper

 

*Instead of frozen cauliflower gnocchi you could also use a 16oz. package of uncooked potato gnocchi. If using unfrozen gnocchi, roasting time is reduced to 20 to 25 minutes. If using frozen gnocchi, there is no need to thaw it before using. Just make sure the gnocchi is not clumped together and remove any large pieces of ice and/or freezer burn.

**As I mentioned, I didn’t measure out my spices, I sprinkled the gnocchi and vegetables evenly with each.

 

Directions:

Preheat the oven to 425 F. Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray.

Spread the gnocchi, tomatoes, peppers and onions on the sheet and drizzle with the olive oil. Sprinkle the seasonings over everything and toss together.

Roast in the oven for 25 to 30 minutes, or until the tomatoes are bursting and the peppers are soft and caramelized.

Serve immediately.

Recipe slightly modified from How Sweet Eats

Homemade Gnocchi In A Mushroom Sauce

I’ve been wanting to make Gnocchi for quite some time. Not really sure why though because I’ve only had it once or twice. I think it’s the challenge of it all… Can I really make it? One thing that was holding me back is that most recipes call for a potato ricer. Something I don’t own and was reluctant to purchase. I went to a couple of stores and couldn’t find one and truthfully didn’t want order one online. I did find a few recipes that said you could mash the potatoes but then I found some recipe reviews that said mashing the potatoes wouldn’t turn out good gnocchi. And then, I found a recipe that used a large hole grater and I was ready to go.

To make the dough I baked 3 medium Russet potatoes at 400 F for about 45 minutes. I let them cool for a few minutes, then peeled them and grated them using the large holes of a box grater into a large bowl. I added in a lightly beaten egg and salt and then added in flour, a little at a time, until the dough wasn’t sticky. I then dumped it out on a lightly floured surface and kneaded it.

Next, I divided the dough into 6 smaller balls and rolled out each ball into a rope about 3/4-inch thick.

I then cut the dough into 1-inch pieces.

Once I had rolled out all of the dough and cut it. I boiled them in a pot of well-salted water. I knew the gnocchi was ready once it floated to the surface of the water.

Next, I finished off the gnocchi in a mushroom sauce. And here’s the funny thing about this… the first day it tasted good, the 2nd day it was delicious, but, on the 3rd day not so much. I think by then the gnocchi had absorbed a lot of the sauce and it just turned an odd color and the flavor was off. So, apparently homemade gnocchi is good for 2 days and that’s it.

 

Homemade Gnocchi In A Mushroom Sauce

Ingredients:

Gnocchi:

3 medium Russet potatoes (about 2 lbs.)

1 1/2 cups flour

1 teaspoon salt

1 large egg, lightly beaten

Mushroom Sauce:

2 tablespoons butter

2 tablespoons olive oil

12 ounces baby bella mushrooms, sliced

1/2 cup shallots

1 14.5 ounce can low-sodium chicken broth

1 tablespoon chopped fresh parsley

5 ounces baby spinach

1/3 cup grated parmesan cheese

Directions:

For the Gnocchi:

Preheat the oven to 400 F. Prick the potatoes all over with a fork and place on a baking sheet and bake for 45 – 60 minutes, until the potatoes are fork-tender. Flip the potatoes halfway through the baking time. Let the potatoes cool slightly.

Peel the potatoes and then grate them over the large holes of a box grated over a large bowl. Add the egg and the salt and mix well with a wooden spoon.

Add the flour to the potatoes, a little at a time, using only as much as you need so the dough doesn’t stick to your hands. When the flour has been incorporated dump it and any remaining floury bits onto a lightly floured surface. Knead the dough. Press down and away with the heel of your hands, fold the dough over, make a quarter turn and repeat. Knead for about 3 to 4 minutes.

Form the dough into a ball and then divide into 6 smaller balls. Using your fingertips roll each ball into a rope about 3/4-inch thick and cut into 1-inch pieces.

To cook, bring a large pot of salted water to boil and add the gnocchi in batches. Once it rises to the surface remove from the water and set aside on a baking sheet.

For the Mushroom Sauce:

Cook the butter and olive oil in a large skillet over medium heat until the butter begins to brown. Add the mushrooms and shallots and sauté until golden brown, about 10 minutes. Add the chicken broth and parsley; simmer until the liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.

Add the gnocchi and cook until heated through, about 1 minute. Add the spinach and stir until wilted.

Divide among bowls and drizzle with parmesan cheese.

Gnocchi Recipe from Smitten Kitchen

Mushroom Sauce adapted from Epicurious