Dinner · italian
Trader Joe's Gnocchi Sheet Pan
Trader Joe's cauliflower gnocchi roasted on a sheet pan gets surprisingly crispy and fills in as the starch and vegetable in one pan with almost no thought required.
How to make it
Preheat oven to 425°F.
Spread frozen gnocchi, cherry tomatoes, and broccoli on a large sheet pan in a single layer.
Drizzle with olive oil and sprinkle garlic powder, then toss to coat.
Roast 22-25 minutes, stirring once at 12 minutes, until gnocchi is golden and crisp.
Serve as-is or top with a spoonful of jarred marinara or pesto.
Two bags of Trader Joe's Cauliflower Gnocchi (found in the frozen section) are the core of this meal. Do not thaw them first. The key is a large sheet pan so nothing overlaps, which is what gets the gnocchi golden rather than steamed and soft. Cherry tomatoes burst and act as a light sauce. Broccoli, halved Brussels sprouts, or frozen green beans all roast well alongside.
A spoonful of store-bought pesto stirred through at the end is a good upgrade, as is a handful of shredded parmesan for kids who eat dairy. If you want protein, toss in sliced precooked chicken sausage at the start of roasting.
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