The vacuum-packed gnocchi in the pasta aisle are better roasted than boiled. In a hot oven they puff up and brown on the outside while the middle stays soft, and you never need a pot. Below is one method and three things to roast with it. Each version feeds three, or two with lunch left over, in about 40 minutes start to finish.
The base
- 1 package (16 to 17.6 ounces) shelf-stable potato gnocchi
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Heat the oven to 425°F with a rack in the lower third. Line a rimmed half-sheet pan (about 18 by 13 inches) with parchment.
- Break apart any gnocchi stuck together in the package. Don’t boil them first.
- Toss the gnocchi and whichever vegetables you’re using with the oil and salt right on the pan, then spread everything out in a single layer.
- Roast for 12 minutes. Flip and stir with a thin spatula, then roast another 10 to 15 minutes, until the gnocchi are golden in spots and the vegetables are browned at the edges.
The single layer matters. On a crowded pan everything steams and the gnocchi go gummy. If your pan is smaller than a half-sheet, use two. That breaks the promise in the headline, and I’m sorry.
1. Sausage, peppers and onion
- 3/4 pound Italian sausage, sweet or hot
- 2 bell peppers, any color, cut into 1/2-inch strips
- 1 red onion, cut into 8 wedges
- 1 tablespoon red wine vinegar
Squeeze the sausage out of its casings and pinch it into 1-inch pieces over the pan. Add the peppers and onion with the gnocchi and roast as above, 25 to 30 minutes in all, until the sausage is browned and cooked through (160°F if you have a thermometer). The sausage fat does most of the seasoning, so go easy on the salt. Sprinkle the vinegar over the pan as soon as it comes out.
2. Cherry tomatoes and mozzarella
- 1 pint cherry or grape tomatoes
- 1 medium zucchini, halved lengthwise and cut into 1/2-inch half-moons
- 2 garlic cloves, smashed
- 4 ounces fresh mozzarella, torn, or 1 cup shredded low-moisture mozzarella
- A few basil leaves, or 1/2 teaspoon dried oregano
Roast the tomatoes, zucchini and garlic with the gnocchi for 20 minutes. By then most of the tomatoes will have burst. Stir so their juice coats everything, scatter the mozzarella on top and roast 5 minutes more, until it melts. Tear the basil over at the end, or sprinkle on the oregano before the cheese goes in.
3. Broccoli, chickpeas and lemon
- 1 head broccoli (about 12 ounces), cut into bite-size florets
- 1 (15-ounce) can chickpeas, drained and patted very dry
- 1 teaspoon smoked paprika or ground cumin
- 1 extra tablespoon olive oil
- 1 lemon
- 1/3 cup grated parmesan or crumbled feta
Toss the broccoli and chickpeas with the gnocchi, the spice and the extra oil, and roast 22 to 25 minutes. The chickpeas get crunchy if you dried them well. Zest the lemon over the pan as it comes out, squeeze over half the juice and add the cheese. Taste before adding the other half.
Notes
- Refrigerated fresh gnocchi work, but they’re softer and stick more. Pat them dry and oil them well.
- Frozen cauliflower gnocchi can go on the pan straight from the freezer. Add 5 to 8 minutes and expect them to give off some water early on.
- Most parchment is rated to about 425°F, but check your box. If yours isn’t, use foil and oil it lightly.
- Leftovers soften in the fridge. Reheat them in a dry skillet over medium heat for a few minutes instead of the microwave, and they’ll crisp up again.