11 Sep
2023
Recipe of the Month for September
Sheet Pan Gnocchi
Ingredients
- 1 pound store-bought potato gnocchi
- 1 bunch broccolini, ends trimmed, florets cut into big
- pieces and stems cut into ½-inch pieces
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 6 ounces feta cheese, torn into 1-inch chunks
- Fresh parsley, for garnish, optional
Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
- Roast for 10 minutes. Stir, then scatter the feta on top.
- Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned.
- Garnish with parsley, if desired.
- Season to taste and serve.
