Sheet-Pan Roasted Gnocchi and Vegetables
- Level: Easy
- 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
- Total: 40 min
- Active: 30 min
Ingredients
1 pound broccoli, trimmed and cut into small florets, stalks peeled and chopped
1 16- to 17.5-ounce package potato gnocchi
1 pint grape or cherry tomatoes
1 shallot, thinly sliced
5 cloves garlic, peeled and smashed
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups fresh parsley, roughly chopped
1 tablespoon sherry vinegar
1/4 teaspoon red pepper flakes, plus more to taste
3 ounces goat cheese, crumbled
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.