Sheet-Pan Gnocchi
Never boil store-bought gnocchi. Roast them into crispy pillows.
Timing: 25 min
Sheet-Pan Gnocchi
Never boil store-bought gnocchi. Roast them into crispy pillows.
Timing: 25 min
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 gnocchi internally while the oven air crisps the shell.
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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
Base (0/1)
Finish (0/1)
Vegetables (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.
Chef's Notes
Ensure gnocchi are in a single layer for even roasting and a slightly crisp exterior.
Don't overcrowd the pan; use two if necessary to prevent steaming instead of roasting.
Top with fresh basil, a sprinkle of Parmesan, or a dollop of pesto for added flavor.
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.
Gnocchi and sprouts are evenly coated with oil.
SPREAD
Turn all sprouts cut-side down.
Sprouts are cut-side down for maximum browning.
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.
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