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This dish is studded with juicy tomatoes and melty pockets of mozzarella.
Nyt cooking sheet pan gnocchi. Place in oven and bake for approximatly 25. Cook 7 minutes or until mushroom liquid has evaporated. On a large rimmed baking sheet toss gnocchi with 2 tablespoons oil 1 tablespoon butter and 12 teaspoon salt Step 2.
Spread over the pan. Step 2 Place the gnocchi asparagus red onion and bell peppers. Season with 12 teaspoon salt and a few generous grinds of pepper.
I did actually cook this One-Pan Orzo with Spinach and Feta from NYT Cooking for dinner on Saturday night in between all the takeout cupcakes macarons and other treats too. Place 1 pound fresh shelf-stable or frozen potato gnocchi on a rimmed baking sheet. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles no boiling required.
Add gnocchi and cook 4 to 5 minutes turning often until browned. Oil into pan and add mushrooms. In this recipe you roast some sausage sliced peppers and onions on a baking sheet then top them off with packaged Parmesan-coated gnocchi for a quick broil at the end.
Transfer to large bowl. 1 bunch asparagus about 1 pound trimmed and cut into thirds. Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so.
Sprinkle on the Parmesan toss again and serve passing extra Parmesan around. Kosher salt and black pepper. Recipe adapted from NYT Cooking.
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