Wednesday, December 15, 2021

More Sheet Pan Gnocchi

 Last winter, I tried a few potato dishes that looked very impressive (and, in one case, both labor-intensive and time-consuming), but they were a big let-down. There was this potato galette, for which I actually got the golden crust I was looking for, but the galette came apart in the middle upon unmolding just the same. 

I also made this tater tot egg bake, which also just fell apart. I should have been more aggressive using a spatula to loosen it before flipping it, and it seems like the whole thing would have been better made in the oven anyway! 

Then I found out I needed fewer carbs, so I haven’t eaten as many potatoes, but recently I’ve been steering back toward a flexitarian diet and was at a loss for a vegetarian main, so I made sheet-pan gnocchi. Lots of carbs, but really good and so easy! The quantities below yield 4 servings. 

½ large red onion, cut into ½"-thick wedges 
2 large garlic cloves, unpeeled 
2 pints cherry tomatoes 
a 17.6-oz. package shelf-stable or refrigerated potato gnocchi 
4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 
1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more to taste 
freshly ground black pepper, to taste 
1 Tbsp. fresh lemon juice 
2 cups baby arugula 
1 cup basil leaves, large leaves torn 
2 oz. parmesan, shaved 

Place a rack in middle of oven; preheat to 425 °F. 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. 

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. 

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. 

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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