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Did you know you don’t have to boil gnocchi? Roasting gnocchi in the oven gives them a deliciously crisp edge and a tantalizing golden-brown color. Sheet pan meals are a busy weeknight’s best friend, and Tuscanini Cauliflower Gnocchi pairs so well with fresh summer vegetables and lots of greens. Feel free to substitute your favorite vegetables but be sure to cut everything to a similar size so they cook evenly. I added mushrooms for that “meaty” texture we all crave during the 9 Days.
1 package Tuscanini Cauliflower Gnocchi
2 pints cherry tomatoes, halved
8 ounces mushrooms, thinly sliced
3 tablespoons Tuscanini Olive Oil
kosher salt, to taste
black pepper, to taste
2 teaspoons Italian seasoning
2 cups fresh arugula or spinach
1/4 cup fresh basil
grated parmesan, for serving
Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or nonstick spray.
Add gnocchi, cherry tomatoes, and mushrooms to the pan. Toss with olive oil, a pinch of salt and pepper to taste, and Italian seasoning until evenly combined. Spread into a single layer and roast for 30 minutes, tossing once halfway through the cook.
Remove the pan from the oven and stir in arugula and basil. Top with parmesan and serve.
Sponsored by Tuscanini
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Do you need to cook the gnocchi before?
No, the gnocchi does not have to be cooked or defrosted before.