Sheet-Pan Gnocchi
Never boil store-bought gnocchi. Roast them into crispy pillows.
Timing note: 25 min
Sheet-Pan Gnocchi
Never boil store-bought gnocchi. Roast them into crispy pillows.
Timing note: 25 min
The Key Move
Store-bought gnocchi are dense rubber bullets when boiled. But when roasted? They become crispy on the outside and molten on the inside, like tiny potato croquettes. This recipe relies on the moisture from the vegetables to steam the gnocch
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The Setup
- Sheet PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
- TongsOptional
The Mise en Place
3Your prep station before cooking begins
The Pantry (0/2)
Other (0/1)
Gnocchi are hard/dry.
Not enough oil, or the sprouts didn't release enough steam.
Sprouts burnt before gnocchi crisped.
Your sprouts were too small. Cut them larger next time.
The Method
TOSS
On a sheet pan, TOSS gnocchi and sprouts with olive oil, salt, and pepper. Ratio: Use enough oil to coat, but don't drown them.
SPREAD
Turn all sprouts cut-side down.
Direct contact with the hot metal creates the char.
ROAST
ROAST at 450°F (230°C) for 20 minutes. Do not stir. Pitfall: If you stir halfway, you ruin the crust formation. Leave them alone.
Gnocchi are crisped and golden; tomatoes are blistered.
FINISH
Squeeze lemon juice over the hot pan. Top with parmesan.
Gnocchi should crunch when you bite them, then yield to a soft center.
Gnocchi should crunch when you bite them, then yield to a soft center.
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