The easiest dinner in the world is one baked on a sheet pan. This one is made with packaged gnocchi, either shelf stable or refrigerated, cherry tomatoes, garlic, cut-up asparagus, red onion and spices. It’s a great way to use up any veggies you have lying around in the fridge, as well. All you need to do is put them all on a sheet pan, toss them with some olive oil and bake.
Before serving, I like to toss in some spinach or arugula and let it wilt slightly. Then toss everything with a simple vinaigrette made with lemon juice and olive oil. Season with some salt and pepper and serve.
For best results, use the darkest baking sheet you have. Dark pans conduct the heat better and help the veggies brown.
There is not much more to say about this simple recipe. I brought the ingredients to my daughter’s when she hurt her foot and wasn’t able to cook. She and her husband, Jim, liked it so much they’ve made it for 3 dinner parties.
Here are all the ingredients I use to make this light, but satisfying dinner.
I don’t think these veggies with the gnocchi could be any more beautiful. Here they are ready to pop into a 425 degree oven for 30 minutes.
Sheet Pan Gnocchi With Tomatoes and Asparagus
½ large red onion, cut into 1"-thick wedges
2 large garlic cloves, unpeeled
2 pints cherry tomatoes
8 ounces asparagus, preferably about pencil width
1 17.6-oz. package shelf-stable or refrigerated potato gnocchi
3 tablespoons + 1 1/2 tablespoon extra-virgin olive oil, divided, plus more for drizzling
1 tsp kosher salt + more to taste
Freshly ground black pepper
1 1/2 Tbsp. fresh lemon juice
2 cups baby arugula or spinach
1 cup basil leaves, large leaves torn
2 oz. Parmesan, shaved
1. Place a rack in middle of oven; preheat to 425°.
2.Toss onion, garlic, tomatoes, asparagus, gnocchi, 3 Tbsp. oil, and salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
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.
3. In a small bowl, whisk lemon juice and remaining 1 1/2 tablespoons. oil; season dressing with pepper and more salt if needed.
4. Add arugula or spinach, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.
Makes 4 servings.
