Recipe How To Make Easy Tuscan Sheet Pan Gnocchi


My extremely most loved plans are the ones that meet up easily but then feel adequately extravagant to appreciate with a pleasant container of wine. This sheet container gnocchi is actually that. Potato gnocchi, infant spinach, and sun-dried tomatoes join to make a Tuscan-propelled supper that is new, quick, and tasty. It's on the table in under 30 minutes and, even better, you just have one dish to clean. 

Marinated Sun-Dried Tomatoes Are the Secret to This Crispy Sheet Pan Dinner 

Sun-dried tomatoes are truly what make this formula stick out. In particular, you need to search for the ones stuffed in oil and marinated in flavors, not those that are dry-pressed. Marinated sun-dried tomatoes are overflowing with Italian flavors like garlic and oregano, and grant their succulent, sweet, and exquisite goodness to all that they contact. Here, they're combined with fresh cooked gnocchi and just-withered child spinach for a quick and extravagant supper that successes without fail. 

Tuscan Sheet Pan Gnocchi 


1 (8.5-ounce) container oil-stuffed marinated sun-dried tomatoes 
1 pound new, rack stable, or frozen potato gnocchi 
2 tablespoons olive oil 
1/2 teaspoon legitimate salt 
1/4 teaspoon newly ground dark pepper 
5 ounces infant spinach (around 5 stuffed cups) 
Ground Parmesan cheddar, for serving (discretionary) 


1. Organize a rack in the stove and warmth the broiler to 400ºF. 

2. Channel 1 (8.5-ounce) container oil-pressed marinated sun-dried tomatoes, at that point daintily cut the tomatoes. Spot on a rimmed preparing sheet. Add 1 pound new, rack stable, or frozen potato gnocchi. Shower with 2 tablespoons olive oil, season with 1/2 teaspoon legitimate salt and 1/4 teaspoon dark pepper, and throw well to consolidate. Spread out in an even layer. 

3. Cook, blending partially through, until the gnocchi are stout, 18 to 20 minutes absolute. Eliminate from the stove, disperse 5 ounces infant spinach (around 5 stuffed cups) over the gnocchi, and throw tenderly. Re-visitation of the stove and meal until the spinach is simply shriveled, 2 to 3 minutes more. Trimming with ground Parmesan cheddar, whenever wanted. 

Formula NOTES :

Capacity: Leftovers can be refrigerated in an impenetrable compartment as long as 4 days.