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Sheet-Pan Gnocchi, Mushroom and Spinach Dinner

Sheet-Pan Gnocchi, Mushroom and Spinach Dinner


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You’ve had gnocchi in tomato sauce, in soups and pan-fried in butter—but have you tried roasting it on a sheet pan yet? This cozy, hearty dinner is the definition of curl-up-with food, thanks to the rich tomatoes, fresh thyme, pockets of crispy, meaty mushrooms and easy premade gnocchi.MORE+LESS-

1

package (16 oz) gluten-free potato gnocchi

1 1/2

teaspoons finely chopped fresh thyme leaves

3

cloves garlic, finely chopped

1

package (10.5 oz) grape tomatoes (about 2 cups)

1

package (5 oz) baby spinach

1/4

cup shredded Parmesan cheese (1 oz)

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  • 1

    Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Make gnocchi as directed on package; drain.

  • 2

    In large bowl, place gnocchi, mushrooms, thyme, garlic, salt and pepper. Drizzle with oil; gently toss to combine. Spread gnocchi mixture evenly in pan.

  • 3

    Roast 20 minutes. Add tomatoes; stir. Continue baking 7 to 12 minutes or until gnocchi is slightly brown and vegetables are just tender. Add spinach; continue to bake about 2 minutes or until slightly wilted. Remove from oven, and stir. Serve garnished with Parmesan cheese.

Expert Tips

  • Cooking Vegetarian and Gluten Free? Always read labels to make sure each recipe ingredient is vegetarian and gluten free. Products and ingredient sources can change.
  • Precooking the gnocchi before roasting helps to give it a more tender texture in the end.
  • Can’t find the gnocchi? Shelf-stable, unrefrigerated gnocchi is usually found in the pasta section of the grocery store.

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
260
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
440mg
18%
Potassium
740mg
21%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
14%
Sugars
4g
Protein
8g
Vitamin A
80%
80%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
15%
15%
Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Baked Sheet Pan Gnocchi and Vegetables

Say Hello to your new favorite #MeatlessMonday dinner, Sheet Pan Gnocchi. This Baked Gnocchi Recipe is easy to throw together with inexpensive store bought gnocchi and a ton of fresh healthy vegetables! Baked gnocchi is crunchy yet tender and the roasted veggies become a delicious sauce like pairing, topped with parmesan cheese and fresh basil you will find yourself making this dinner on the regular!


Dinner in 4 Simple Steps!

  1. Mix all the ingredients, except for the spinach, cheese and parsley, directly in your oven tray or sheet pan until everything is well combined.
  2. Pop it all into your oven and roast for 20 minutes, checking and stirring the contents of the tray once or twice during this time. Spend the rest of the time sitting back and relaxing while your dinner cooks.
  3. Once the gnocchi is cooked, remove the tray from the oven and add your spinach, stir through and top the whole thing off with cheese.
  4. Place the tray back into the oven for 5 minutes to allow the spinach to wilt and the cheese to melt. Allow the gnocchi to cool for a few minutes before serving, garnished with parsley, and enjoy your (not so) hard work!

  • 1 (16 ounce) package gnocchi pasta
  • 4 tablespoons butter
  • 1 cup sliced baby portobello mushrooms
  • 3 cups baby spinach
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped garlic
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh parsley
  • salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce cook for 2 more minutes.


Ingredients

500g store bought gnocchi, homemade works well too

Sundried tomatoes, substitute with fresh cherry tomatoes

Sundried tomato oil, this is usually the oil from the jar of the tomato, this is optional but it adds tons of flavour to the dish. You can substitute it with butter

Olive oil or any other cooking oil of choice

Baby spinach, washed and ready to use

Garlic granules, this can be substituted with one large fresh garlic clove

Salt and freshly ground black pepper to taste


Sheet-Pan Gnocchi, Mushroom and Spinach Dinner - Recipes

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!

I'm a big fan of the ol&rsquo spud whether it be roasted, fried or mashed, but at the throne of all potato recipes sits the mighty gnocchi combining my love for mashed potatoes and fresh pasta into one heavenly creation. And if fresh pasta might seem a little daunting, gnocchi is the perfect gateway starch to get you going.

One of my first feature pieces I tested when I worked at Saveur Magazine was a deep dive of gnocchi by chef Jenn Louis. I had to make many dozens of batches of her gnocchi recipes, which at the time was torture. It honestly took me about a year to be able to eat a bowl of the stuff again after having it for dinner two weeks straight. However, it gave me a feel for a perfect, pillowy gnocchi dough that&rsquos now like second nature. The two biggest issues I learned, when it comes to making this dish from scratch, are adding too much flour and not kneading the dough enough. You&rsquore looking for soft gnocchi, not toothsome pucks, so you&rsquore going to need less flour than you think. The sorcery comes by properly kneading it to ensure there is a sturdy gluten structure to hold each piece together.

While you can definitely roll out these starchy superstars and cook just as is, I&rsquom all about the gnocchi board, which creates a gorgeous indent when each gnocchi is pressed against it. But looks aren&rsquot everything! The indents help each piece pick up any sauce you choose, though in this recipe I keep it simple with sautéed mushrooms and spinach with tons of Parm and a healthy dose of butter. Don&rsquot have a board? Roll each gnocchi against the back of the fork to make it work!

Go ahead and pop a couple of russets in the oven, it&rsquos time for a little Starch Madness!