Q1: Do I really have to roast the gnocchi without boiling it first? Yes, that is the brilliant secret to this recipe!

When you use the shelf-stable, vacuum-sealed potato gnocchi that is found in the pasta aisle, you can roast it directly from the package. It steams from the inside out in the hot oven, becoming wonderfully plump and tender, while the outside gets a fantastic, light golden-brown and slightly crispy texture that is absolutely delicious and so different from boiled gnocchi.

Q2: What is the best kind of gnocchi to use for a sheet pan meal like this one?

For this specific roasting method, it is essential to use a package of shelf-stable, vacuum-sealed potato gnocchi . Fresh, refrigerated gnocchi or frozen gnocchi have a much higher moisture content and will not achieve the same, slightly crispy result.

Q3: What is za'atar, and is there a good substitute?

Za'atar is a classic and very popular Middle Eastern spice blend. While the exact ingredients can vary, it is typically a wonderfully aromatic and flavorful mix of dried thyme, tangy sumac, and toasted sesame seeds . If you cannot find it, you can create a simple substitute by mixing together 1 teaspoon of dried thyme, 1 teaspoon of toasted sesame seeds, and 1/4 teaspoon of sumac (or a little extra lemon zest).

Q4: Can I make this dish ahead of time?

This dish is at its absolute best when it is served fresh and hot from the oven so that the gnocchi is tender and the feta is warm and creamy. However, for a fantastic time-saving trick, you can chop all your vegetables and prepare your spice blend in advance. This makes the final assembly a true, 2-minute "dump and go" job.

Q5: How do I keep my sheet pan dinner from getting soggy?

There are two main secrets! First, make sure you are roasting at a high temperature , as the recipe directs. The 450°F heat is key to caramelizing the vegetables and the gnocchi, not just steaming them. Second, be sure to not overcrowd your pan . Spread the ingredients out in a single, even layer so that they have plenty of space to roast.

The Best Crispy Sheet Pan Gnocchi (Easy One-Pan Dinner!)

A simple and flavorful one-pan vegetarian meal featuring store-bought potato gnocchi that is roasted on a sheet pan instead of being boiled. The gnocchi is tossed with fresh broccolini, cherry tomatoes, and red onion, and seasoned with a Mediterranean-inspired blend of thyme, za’atar, and red pepper flakes. Chunks of feta cheese are scattered on top partway through the roasting process, and the entire dish is cooked until the gnocchi is tender and the vegetables and feta are browned.

Author: Evelyn

Ingredients

1 pound store-bought potato gnocchi
1 bunch broccolini, trimmed and chopped
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 the mixture evenly on the prepared baking sheet.
Roast for 10 minutes.
Remove the pan from the oven, stir the contents, and scatter the chunks of feta cheese on top.
Roast for an additional 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned.
Garnish with fresh parsley, if desired. Season to taste with more salt and pepper and serve.

Notes

This is a true one-pan meal, which is great for easy cleanup on a weeknight.
Roasting the gnocchi directly from the package without boiling is a key technique that gives it a unique, slightly crispy texture.
Adding the feta cheese partway through the bake prevents it from burning and allows it to soften and brown perfectly.

Find it online: https://cookupjoy.com/sheet-pan-gnocchi/