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Sheet Pan Gnocchi
Recipes
Ingredients:
– 1 1/2 pounds. refrigerated, shelf-stable, or frozen gnocchi
– 1 bunch of broccolini, cut into 2-inch segments
– 1 1/2 cups grape tomatoes
– 4 cloves garlic, finely minced
– 1 ½ teaspoons kosher salt
– 1/2 teaspoons freshly ground black pepper
– 1/4 teaspoons red pepper flakes
– 1/3 cups olive oil
– 1 (8-ounce) container Real California Fresh Mozzarella balls, drained and cut into cubes
– 1/4 cup chopped fresh basil
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Directions:
Prep time: 15 minutes
Cook time: 45 minutes
Preheat the oven to 450°F. Line a sheet pan with parchment paper.
In a large bowl, combine the gnocchi, broccolini, tomatoes, garlic, salt, black pepper, and red pepper flakes. Pour the oil over the gnocchi and vegetables, tossing to coat.
Spoon the gnocchi onto the prepared sheet pan and shake to distribute evenly. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the sheet pan from the oven and dot with the mozzarella. Bake until the mozzarella is melted, about 5 minutes.
Remove the sheet pan from the oven and sprinkle with basil. Serve immediately.
Yield: serves 4
Recipe courtesy of Alison Needham @agirl_defloured/CA Grown for CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.