Gnocchi Sheet Pan Supper
Photo Credit: Linda Xiao

Gnocchi Sheet Pan Supper

Who knew that you could roast, instead of boil, gnocchi?.

Share this Post

Shop Ingredients

How this works

Gnocchi Sheet Pan Supper

Gnocchi Sheet Pan Supper

Who knew that you could roast, instead of boil, gnocchi?
Course: Dinner
Keyword: gnocchi, one pot meals, one-pot, sheet pan
Servings: 4
Calories: 278kcal
Author: Jenna Helwig


  • 1 pound refrigerated or shelf-stable gnocchi (such as De Cecco)
  • 10 ounces button or cremini mushrooms, trimmed and quartered
  • 3 to 5 sprigs woodsy herbs (such as rosemary, oregano, thyme, or sage; optional)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/2 teaspoon kosher salt
  • 6 cups baby arugula
  • 1/2 cup full-fat ricotta cheese
  • 1/2 lemon


  • Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  • Combine gnocchi, mushrooms and herbs, if using, on prepared baking sheet. Add olive oil and salt and toss to coat, then spread out gnocchi and mushrooms in a single layer. Roast until gnocchi are tender and mushrooms are golden, about 20 minutes.
  • Divide arugula into 4 shallow bowls or plates. Top with the gnocchi mixture, then dollop with ricotta. Squeeze lemon over the plates, drizzle with more olive oil and serve.


Bare minimum DinnersExcerpted from Bare Minimum Dinners © 2021 by Jenna Helwig. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.


Calories: 278kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Sodium: 661mg | Fiber: 2g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post


Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine


Leave a Reply