Ny Times Sheet Pan Gnocchi
Mushrooms spinach and creamy horseradish-mustard sauce tangle with the gnocchi which stand in for roasted potatoes.
Ny times sheet pan gnocchi. Remove the gnocchi from pan and. Spread gnocchi mixture evenly in pan. Add half the gnocchi to the pan breaking up any.
Slice and seed 1 lemon. Toss together so that pieces are coated evenly. The gnocchi can be cooked in boiling water right away.
Add Brussels sprouts and onion. Gently toss to combine. To cook bring a large pot of salted water to a boil.
For a fantastic meal that can be ready in 20 minutes toss together seared gnocchi and. Cook and stir until onion starts to turn translucent about 5 minutes. Generously spray 2 sheet pans with cooking spray.
Form each gnocchi by rolling the 1-inch bits over the tines of a fork or gnocchi board and place them on a flour dusted sheet pan. In a large mixing bowl combine all ingredients. Lock the lid into place and cook on high pressure for 10 minutes.
Once they float to the top remove them with a slotted spoon and place on the baking sheet. Tilt tray back and forth to ensure that liquid is evenly distributed and there is a bit of space between each ingredient. Make gnocchi as directed on package.