Sheet Pan Gnocchi

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Really easy and flavourful supper! Nice and fresh. I used arugula and basil from my garden. Bon Appetit says the recipe is included in their summer "short and sweet" meals, and yet it is a sheet pan recipe...requiring the oven (probably ok if it's not 34 degrees out).

I tried to make this in the bbq - set my timer for 25 min and went to check after 5 min to find the sheet pan on fire. But, I picked out all the pieces and sliced off the most burned parts. Anywayyyyyyyy you could do it on a sheet pan on the bbq if you don't have the heat so high :) I finished off the gnocchi in the frying pan. I think you could do oven, bbq, or frying pan but see what you think!


½ large red onion, cut into ½"-thick wedges

2 large garlic cloves, unpeeled

2 pints cherry tomatoes

1 17.6-oz. package shelf-stable or refrigerated potato gnocchi

4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

Freshly ground black pepper

1 Tbsp. fresh lemon juice

2 cups baby arugula

1 cup basil leaves, large leaves torn

2 oz. Parmesan, shaved

Preparation

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.

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