Obsidian/03.03 Food & Wine/Sheet-pan gnocchi.md

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Date: 2021-09-21
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Recipe:
 Courses: "Main dish"
 Categories: Pasta
 Collections: Italian
 Source: https://www.bonappetit.com/recipe/sheet-pan-gnocchi
 PreparationTime: 
 CookingTime: 45
 OServingSize: 4
Ingredients:
 - 0.5 whole large red onion, cut into ½"-thick wedges
 - 2 cloves garlic, unpeeled
 - 2 pints cherry tomatoes
 - 1 whole 17.6-oz. package shelf-stable or refrigerated potato gnocchi
 - 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
 - 1 tsp. Morton kosher salt, divided, plus more
 - 1 pinch Freshly ground black pepper
 - 1 Tbsp. fresh lemon juice
 - 2 cups baby arugula
 - 1 cup basil leaves, large leaves torn
 - 2 oz. Parmesan, shaved

---

Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]], [[@Italy|Italy]]

---

 

```button
name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData
```
^button-Sheet-pangnocchiEdit

```button
name Save
type command
action Save current file
id Save
```
^button-Sheet-pangnocchiNSave

 

# Sheet-pan gnocchi

 

```toc
style: number
```

 

---

 

### Practical Informations

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### Ingredients

 

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---

 

### Instructions

 

#### Step 1

Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.

 

#### Step 2

Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.

 

#### Step 3

Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.

 

#### Step 4

Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.