Sheet-Pan Garlic Butter Gnocchi

$- 1 pound of potato gnocchi (store-bought or homemade) - 4 tablespoons unsalted butter, melted - 5 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) If you need to swap ingredients, here are some ideas: - Use olive oil instead of butter for a vegan option. - Swap broccoli for zucchini or bell peppers for different flavors. - Fresh garlic can replace minced garlic if you want a punchier taste. - Any small pasta can stand in for gnocchi if you prefer. To make your dish pop, consider these toppings: - A sprinkle of chili flakes for heat. - Crumbled feta cheese for a salty twist. - Chopped nuts like pine nuts or walnuts for crunch. - A drizzle of balsamic glaze adds sweetness and tang. 1. Preheat the Oven: Set your oven to 400°F (200°C). This helps the gnocchi cook evenly. 2. Prepare Baking Sheet: Line a large baking sheet with parchment paper. This makes cleanup easy. 3. Mix Garlic Butter: In a bowl, combine 4 tablespoons of melted butter with 5 minced garlic cloves. Stir well. 4. Coat the Gnocchi: Add 1 pound of potato gnocchi to the bowl. Toss them until they are fully coated in the garlic butter. 1. Arrange on Baking Sheet: Spread the coated gnocchi on the prepared baking sheet in a single layer. 2. Add Vegetables: Place 1 cup of halved cherry tomatoes and 1 cup of broccoli florets around the gnocchi. 3. Season the Dish: Drizzle any leftover garlic butter over the veggies. Sprinkle 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, salt, and pepper over everything. Toss gently to coat. 4. Bake: Put the baking sheet in the oven. Bake for 20-25 minutes. Stir halfway through to ensure even cooking. Look for golden gnocchi and tender veggies. 5. Cool and Garnish: Remove from the oven and let cool for a few minutes. Add fresh basil leaves on top. Serve the dish hot. You can sprinkle grated Parmesan cheese on top for extra flavor. This dish pairs well with a side salad or crusty bread. Enjoy your tasty meal! To get crispy gnocchi, start with a hot oven. Set it to 400°F (200°C). Use a large baking sheet. Line it with parchment paper. This helps with cleanup and prevents sticking. When you toss the gnocchi in butter, cover them well. Spread them out on the sheet in a single layer. This step allows them to cook evenly. Stir halfway through cooking for the best crunch. Keep an eye on them. You want them golden and slightly crispy. Garlic butter gnocchi is tasty but can be even better. Add fresh herbs like thyme or rosemary. You can also toss in red pepper flakes for heat. If you want a tangy kick, squeeze some lemon juice over the dish. Don’t forget the Parmesan cheese! It adds a rich flavor. You can mix different veggies too. Try bell peppers, zucchini, or asparagus. The more colors, the more fun on your plate! One common mistake is overcrowding the baking sheet. This can steam the gnocchi instead of crisping them. Make sure there’s space between each piece. Another mistake is not stirring halfway through. This step helps with even cooking. Also, be careful with salt. The cheese and butter add flavor, so taste before adding more. Lastly, don’t skip the fresh basil at the end. It brightens the dish and adds a pop of color. {{image_2}} You can easily change this dish to fit your taste. Here are some great add-ins: - Spinach: Toss in fresh spinach for a pop of color and nutrients. - Bell Peppers: Add sliced bell peppers for sweetness and crunch. - Zucchini: Dice zucchini into small pieces for extra veggies. - Mushrooms: Sauté mushrooms before adding them for rich flavor. - Protein: Top with cooked chicken, shrimp, or sausage for more heartiness. Each of these options will make your meal unique and delicious. Need to make this dish fit your diet? Here are some easy swaps: - Vegan: Use plant-based butter and skip the cheese for a vegan version. - Gluten-Free: Look for gluten-free gnocchi made from rice or other flours. - Low-Carb: Try cauliflower gnocchi for a lower-carb option. These changes keep the flavor while meeting your dietary needs. Want to try different flavors? Swapping out spices can change the whole dish. Here are some ideas: - Italian Herbs: Use a mix of thyme, rosemary, and parsley for a fresh taste. - Spicy Kick: Add red pepper flakes for heat. - Lemon Zest: Grate lemon zest over the dish for brightness. - Smoked Paprika: This gives a smoky flavor that pairs well with the butter. Experimenting with seasonings can lead to new favorites! To store leftovers, let the gnocchi cool completely. Place them in an airtight container. Make sure to separate layers with parchment paper to avoid sticking. Store in the fridge for up to three days. The garlic butter flavor will stay strong! Reheat leftovers in the oven for the best texture. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Heat for about 10-15 minutes. If you want a quick method, use the microwave. Place the gnocchi in a bowl, cover, and heat for about 1-2 minutes. To freeze, first let the dish cool completely. Place the gnocchi and veggies in a freezer-safe bag. Remove as much air as possible before sealing. They can last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. You bake gnocchi for 20 to 25 minutes. The time depends on your oven and size of the gnocchi. I like to check for a golden color on the gnocchi. This shows they are crispy and ready to enjoy. Yes, you can use frozen gnocchi. There is no need to thaw them first. Just toss them right into the garlic butter mixture. They may need a few extra minutes to bake, so check for doneness. You can make your own garlic butter. Just mix unsalted butter with minced garlic. If you need a dairy-free option, use olive oil and add garlic powder. This will give you a nice flavor without butter. In this post, we covered key ingredients, cooking steps, and helpful tips for making gnocchi. I shared how to enhance flavor and avoid common mistakes. You can also explore variations and storage methods for leftovers. Making gnocchi at home can be simple and fun. Enjoy experimenting with different ingredients and toppings. This dish is great for any meal. Embrace the process and enjoy your delicious creations!$

Looking for a quick and delicious meal? Try this Sheet-Pan Garlic Butter Gnocchi recipe that combines savory potato gnocchi with fresh veggies. In just 30 minutes, you'll have a mouthwatering dish that's perfect for busy weeknights or impressing guests. With easy steps and minimal cleanup, it's a win-win! Click through to explore the full recipe and take your dinner game to the next level!

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Ingredients

1 pound of potato gnocchi (store-bought or homemade)

4 tablespoons unsalted butter, melted

5 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the melted butter and minced garlic, stirring until well combined.

Add the potato gnocchi to the bowl and toss until they are evenly coated with the garlic butter mixture.

Spread the coated gnocchi onto the prepared baking sheet in a single layer.

Add the halved cherry tomatoes and broccoli florets around the gnocchi. Drizzle any remaining garlic butter over the vegetables.

Sprinkle the dried oregano, garlic powder, salt, and pepper over the entire sheet pan. Toss the vegetables slightly to coat them with the seasonings.

Bake in the preheated oven for 20-25 minutes, or until the gnocchi are golden and slightly crispy, and the vegetables are tender. Stir halfway through the cooking time for even browning.

Once done, remove from the oven and let it cool for a few minutes.

Garnish with fresh basil leaves and serve hot, with grated Parmesan cheese on the side if desired.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4