I’m a fan of the sheet pan meal craze. It’s quick prep and easy cleanup while oven roasting gives ingredients enhanced flavor and texture.
Using ingredients I had in my pantry and fridge, I made a dish both colorful and satisfying. As I usually cook for one these days, I’m sharing ingredients, technique and cook time. Depending on how many you’re cooking for and if it’s a side or a meat free entree, fill up your sheet pan accordingly.
Sheet pan Gnocchi & Veggies
- jalapeño – sliced into rings
- cherry tomatoes
- white onion – cut into large wedges
- garlic cloves – smashed
- olive oil
- coarse grind black pepper
- toasted pine nuts
Preheat oven to 425 degrees. Line a rimmed sheet pan with parchment paper. In a large bowl combine the gnocchi, jalapeño, tomatoes, onions and garlic cloves. Drizzle olive oil over bowl ingredients, then salt and pepper. Toss together to coat thoroughly and pour onto sheet pan in a single layer. Place pan in oven for 18-20 minutes until it’s sizzling. Top with pine nuts and serve.
Warmer weather is a few weeks away so watch for more sheet pan recipes. My herb garden and farmer’s markets will be my inspiration and I can’t wait to share my creations.