Sheet Pan Gnocchi Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g shelf-stable potato gnocchi (uncooked)</li><li class="ingredients-single-item">1 medium red bell pepper, cut into 2cm pieces</li><li class="ingredients-single-item">1 medium yellow bell pepper, cut into 2cm pieces</li><li class="ingredients-single-item">250g cherry tomatoes</li><li class="ingredients-single-item">1 medium red onion, cut into wedges</li><li class="ingredients-single-item">4 garlic cloves, roughly chopped</li><li class="ingredients-single-item">45ml olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">½ tsp red pepper flakes (optional)</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp freshly ground black pepper</li><li class="ingredients-single-item">50g freshly grated Parmesan cheese</li><li class="ingredients-single-item">Fresh basil leaves, for garnish</li><li class="ingredients-single-item">1 lemon, cut into wedges (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large rimmed baking sheet (45cm x 30cm)</li><li class="equipment-single-item">Parchment paper or silicone baking mat</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F) with a rack positioned in the middle. Line your baking sheet with parchment paper or a silicone baking mat for easy cleanup. This high temperature is crucial for developing a beautiful golden crust on your gnocchi while keeping them tender inside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Open the package of gnocchi and place them directly onto your prepared sheet pan – no need to boil first! This is the magic of this recipe: the direct heat of the oven transforms the dense, doughy pasta into crispy-outside, tender-inside morsels. Spread the gnocchi in an even layer.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced bell peppers, cherry tomatoes, red onion wedges, and chopped garlic to the pan with the gnocchi. Distribute everything evenly, being careful not to overcrowd the pan. Overcrowding leads to steaming rather than roasting, which prevents those delicious crispy edges from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drizzle the olive oil over everything on the sheet pan. The oil helps conduct heat evenly and contributes to the browning process. Sprinkle with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Toss everything together with your hands or two large spoons until all pieces are evenly coated with oil and seasonings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread the mixture into a single layer again, ensuring there's a bit of space between pieces to allow for proper air circulation. This arrangement ensures each gnocchi gets direct heat exposure, resulting in that perfect contrast between crispy exterior and pillowy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the sheet pan in the preheated oven and bake for about 20 minutes. Then remove the pan and give everything a good stir to promote even browning. The gnocchi should be starting to turn golden, and the vegetables beginning to soften.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the pan to the oven and bake for an additional 5-7 minutes, until the gnocchi are crispy and golden brown on the outside, and the vegetables are tender with caramelized edges. The cherry tomatoes should be starting to burst, releasing their sweet juices that will mingle with the other flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and immediately sprinkle with the freshly grated Parmesan cheese. The residual heat will slightly melt the cheese, creating little pockets of savory goodness throughout the dish. Let the sheet pan rest for about 2-3 minutes – this allows the flavors to settle and ensures you won't burn your mouth on the first bite!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before serving, scatter fresh basil leaves over the top for a burst of color and fresh herbaceous aroma. The contrast between the hot dish and cool herbs enhances both flavors. If desired, serve with lemon wedges on the side – a squeeze of citrus brightens all the flavors and cuts through the richness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve directly from the sheet pan for a casual family-style meal, or transfer to a serving platter. This dish is best enjoyed immediately while the gnocchi maintain their perfect texture. Any leftovers can be refrigerated and reheated in a hot oven for 5-10 minutes to recrisp.</li></ol>