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

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	👌🏼	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Pasta Italian https://www.bonappetit.com/recipe/sheet-pan-gnocchi 45 4	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, @Main dishes, @Italy

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^button-Sheet-pangnocchiEdit

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^button-Sheet-pangnocchiNSave

 

Sheet-pan gnocchi

 

style: number

 

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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.