Sheet Pan Gnocchi with Roasted Red Pepper Sauce
Pillowy gnocchi, roasted until crispy-edged, tossed with a creamy, smoky red pepper sauce. All made on a single sheet pan, no boiling needed!
Servings: 2
Ingredients
For the sheet pan:
- 4 16 ounce packages shelf-stable gnocchi uncooked
- 2 cups cherry tomatoes halved
- 3 tablespoons olive oil
- 3 cloves garlic still in their paper
- Salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes optional
- ⅓ cup fresh basil torn
For the creamy roasted red pepper sauce:
- 1 cup jarred roasted red peppers drained
- 1 clove garlic
- ⅓ cup heavy cream or half-and-half
- 2 tablespoons grated parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Prep Ahead:
- In a blender or food processor, combine roasted red peppers, garlic, cream, parmesan, olive oil, and lemon juice.
- Blend until smooth and creamy.
- Taste and season with salt and pepper.
- Transfer to a sealed container and store in the fridge for up to 5 days.
Prepare From Prepped:
- Preheat oven to 425°F (220°C).
- Toss gnocchi, tomatoes, olive oil, garlic cloves, salt, pepper, and red pepper flakes on a sheet pan.
- Spread in a single layer and roast for 20–25 minutes, tossing once, until golden and blistered.
- Remove from the oven and use the back of a wooden spoon to gently crush the tomatoes
- Squeeze the garlic from its paper and gently mix into the rest of the ingredients on the pan
- Transfer everything to a serving bowl or leave on the sheet pan.
- If using roasted red pepper sauce previously prepared, heat it in the microwave or over the stove.
- Drizzle everything with warm roasted red pepper sauce and gently toss to coat.
- Garnish with torn basil and extra parmesan, if desired.
- Serve warm.
Make From Fresh:
- Preheat oven to 425°F (220°C).
- In a blender or food processor, combine roasted red peppers, garlic, cream, parmesan, olive oil, and lemon juice.
- Blend until smooth and creamy.
- Taste and season with salt and pepper.
- Toss gnocchi, tomatoes, olive oil, garlic cloves, salt, pepper, and red pepper flakes on a sheet pan.
- Spread in a single layer and roast for 20–25 minutes, tossing once, until golden and blistered.
- Remove from the oven and use the back of a wooden spoon to gently crush the tomatoes
- Squeeze the garlic from its paper and gently mix into the rest of the ingredients on the pan
- Transfer everything to a serving bowl or leave on the sheet pan.
- Drizzle with warm roasted red pepper sauce and toss everything together to coat.
- Garnish with torn basil and extra parmesan, if desired, and serve warm.
Notes
Optional Add-Ons:
- Toss in baby spinach or arugula for greens
- Add sautéed Italian sausage or rotisserie chicken for extra protein
- Top with toasted breadcrumbs for texture