Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sheet-Pan Gnocchi with Butternut Squash and Arugula
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 31 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 52 milligrams
- Sodium
- 1492 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 7 grams
- Sugar
- 7 grams
- Protein
- 18 grams
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 31 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 52 milligrams
- Sodium
- 1492 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 7 grams
- Sugar
- 7 grams
- Protein
- 18 grams
Ingredients
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Directions
- Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
- Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.
