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The Secrets Behind Making Sheet Pan Gnocchi
Sheet pan gnocchi is one of my favorite meals because it’s so quick to prepare. With a few ingredients and minimal dishes, you can have a delicious, wholesome meal for your family. Just like any recipe, there are always tips and tricks, and secrets behind making sheet pan gnocchi perfectly. Today I’m going to spill all the beans for the perfect sheet pan gnocchi that you’re going to want to add into your weekly rotation.
Choosing Your Gnocchi
You can’t have the perfect sheet pan gnocchi without the key ingredient, gnocchi! Gnocchi are a pillowy little potato dumpling that is the ultimate comfort food. Here are some tips for selecting the right kind:
Shelf-Stable vs. Refrigerated: Shelf-stable gnocchi, often found in vacuum-sealed packages, tends to be denser and holds its shape well during baking. Refrigerated gnocchi is usually lighter and has a more delicate texture. Both can work so use whatever is available for you.
Potato vs. Other Varieties: Traditional gnocchi is made from potatoes, but you’ll find variations with sweet potatoes, ricotta, cauliflower, and so many other ingredients. All can work for a sheet pan meal, so just decide what you think will be best with your other ingredients.
Fresh vs. Dried: Fresh gnocchi cooks faster and has a softer texture. Dried gnocchi, on the other hand, requires a bit more cooking time but often yields a chewier bite. Both can work on a sheet pan meal, but fresh gnocchi, you may want to add later on in your cooking time to ensure it doesn’t overcook.
Tips for Baking Gnocchi on a Sheet Pan
Sheet pan gnocchi is so awesome because it’s incredibly versatile. It is a great base to add other ingredients around to create a creative, healthy meal. Here are some tips when it comes to baking gnocchi on a sheet pan:
Don’t Cook It: The key to baking sheet pan gnocchi is that you don’t need to cook it first in boiling water. This makes it so easy and also helps it keep the best consistency that gets a little crispy.
Coating with Oil: Don’t skimp on the olive oil! A generous coating ensures even browning and prevents sticking.
High Heat is Essential: Crank up the oven to at least 400°F (200°C). High heat encourages browning and crisping, which is the perfect consistency in a sheet pan gnocchi recipe.
Don’t Overcrowd the Pan: Spread the gnocchi in a single layer, leaving space between each piece. Overcrowding traps steam and prevents browning. If you have too many ingredients, use more than one sheet pan.
Toss the Gnocchi: Halfway through baking, give the gnocchi a toss to ensure they are cooked to perfection.
Embrace the Browning: Don’t be afraid to let the gnocchi slightly brown. This is where it gets a delicious flavor and texture that is perfect in a sheet pan meal.
What to Add to a Sheet Pan Gnocchi Recipe?
There are so many things you can do when it comes to sheet pan gnocchi and that’s the best part. Get creative and use up ingredients you already have in your fridge and pantry. This can be a budget and family-friendly meal to cook up each week using what you already have on hand. Here are some ideas:
Veggies: Veggies roast and bake so well in your oven and are perfect for packing vitamins and added health benefits into your meal. Some veggies that are great for baking are broccoli, cauliflower, bell peppers, onions, cherry tomatoes, zucchini, and asparagus.
Protein: To have a well-rounded sheet pan gnocchi, add a protein of choice. This can be Italian or chicken sausages cut up on your sheet pan, it can also be chicken thighs, or even adding a bean like chickpeas for a plant-based option.
Sauce: Of course you need sauce to amp up the flavor in a sheet pan meal and there are so many options for this. Toss the gnocchi and veggies with things like pesto, marinara, or even something similar to a salad dressing like this Greek Salad Dressing can be a great marinade.
Herbs: Adding fresh herbs like basil, oregano, or rosemary can add a burst of flavor while your dish cooks, or add them at the end to maintain the freshness of them.
Cheese: Cheese is a great addition to any dish and especially gnocchi. Sprinkle parmesan cheese, mozzarella, or crumbled feta to add a saltiness to it.
Tips and Tricks for Making Sheet Pan Gnocchi
There are of course some simple tips to follow to make the perfect sheet pan gnocchi meal. Here are some of my secrets:
Use Parchment Paper: Line your sheet pan with parchment paper for easy cleanup and to prevent sticking.
Garlic: Is a recipe even complete without some garlic? Tos your gnocchi and veggies in oil and garlic before baking for a pop of flavor.
Zest: To add some brightness to your gnocchi you can add some lemon zest to the sheet pan. It adds a lot of delicious flavor.
Add Crunch: Add a crunch to your sheet pan gnocchi by adding pine nuts or walnuts to your sheet pan.
My Favourite Sheet Pan Gnocchi Recipes
- Sheet Pan Gnocchi
- Crispy Chicken & Sheet Pan Gnocchi
- Baked Greek Salmon, Lentils & Gnocchi
- Healthy Blue Zone Baked Gnocchi
Your gnocchi should already be pretty dry when you begin, so that helps prevent it from getting soggy. Since you don’t cook the gnocchi first, it should be the perfect consistency for baking.
Use parchment paper or a well-oiled sheet pan.
No. Gnocchi usually uses flour that isn’t gluten-free; however, you can find gluten-free variations.
No you don’t. You can simply just throw them onto your sheet pan.
Baking time will vary depending on the oven and the ingredients, but generally, 20-25 minutes. Tossing halfway through to prevent one side getting too brown.
Cook the sheet pan gnocchi fresh, as it can become soggy if stored for too long. However, you can chop the vegetables ahead of time.
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