Say hello to a new kind of happiness with this Crispy Sheet Pan Gnocchi, Italian-Style!

How did I never before think to roast gnocchi and get them all golden and crispy-chewy?!!

MAJOR YUM!!

Especially when they’re paired with lots of juicy roasted tomatoes, zucchini, red onions and freshly grated Parmesan!

This simple pasta dish has definitely got that pizza-vibe feel, what with the roasted tomatoes that burst open, the slightly caramelized zucchini and onion, the crunchy doughiness of the gnocchi and the melty Parm bringing everything together. I guarantee that everyone in your crew is going to love it!

And quite possibly the best part of all of this is that it is crazy easy to put together, which makes it the perfect weeknight meal!

Basically all you do is toss gnocchi with a little olive oil, butter and salt on one baking sheet, toss a bunch of veggies with the same on another baking sheet and roast both. When they’re done, you combine them on one sheet, toss with grated Parm and serve. Super simple, right?!!

Add another veggie or a nice leafy green salad and dinner is done! And all on a Monday! What a way to start the week!!

Crispy Sheet Pan Gnocchi, Italian-Style

Makes 5-6 servings

Prep Time: 15 minutes; Cook Time: About 30 minutes

Ingredients

For the Gnocchi

• Two 12 ounce packages fresh, refrigerated gnocchi

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter, cut into little pieces

• Generous pinch of kosher salt

For the Veggies

• Two 10 ounce containers grape tomatoes

• 2 large zucchini., cut into bite-sized pieces

• 1 large red onion, cut into thin wedges

• 4 garlic cloves, smashed

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter, cut into pieces

• Generous pinch or two of kosher salt and black pepper

• ½ cup freshly grated Parmesan cheese, plus extra for serving

The Recipe

1. Preheat oven to 425ºF. For the gnocchi: Place gnocchi on a large rimmed baking sheet and toss with the oil, butter and salt and spread into an even layer.

2. For the veggies: Place the tomatoes, zucchini, onion and garlic on a separate large rimmed baking sheet and toss with the oil, butter, salt and pepper.

3. Place both baking sheets in the oven with the gnocchi on the bottom rack below the veggies. Roast for 5 minutes and stir both sheets to evenly distribute the butter, making sure to spread both sheets into even layers again.

4. Cook for another 20-25 minutes, stirring the veggies a few times to help them cook evenly and caramelize, but not the gnocchi. You want to leave these untouched so they get golden and crispy browned on the bottoms. When both sheets are done, scrape the gnocchi onto the pan with the veggies and gently toss everything around. Sprinkle on the Parmesan, toss again and serve, passing extra Parmesan around.

Enjoy!

Note: Recipe adapted from NYT Cooking. I changed a lot about this—mostly just used it as a guide for cooking technique.