Gnocchi and Broccoli Bake
This sheet pan gnocchi with broccoli couldn't be easier to make or more delicious!
Servings: 4 servings
Calories: 398kcal
Ingredients
- 1 package gnocchi (see note)
- 2 large heads broccoli, cut into bite-sized florets (about 1 ½ pounds / 680 grams)
- 1 medium red onion, sliced
- 1 large lemon, quartered
- ½ cup Kalamata olives, halved
- 3 cloves garlic, minced
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- pepper
- 3 tablespoons extra virgin olive oil
- ¼ cup shredded Parmesan cheese
Equipment
Instructions
- Preheat oven to 450°F (230° C).
- Place gnocchi, broccoli, onion, lemon, and olives on a large baking sheet. Sprinkle garlic, red pepper flakes, salt, and few grinds pepper over top.
- Drizzle gnocchi mixture with olive oil, then use clean hands (or a spatula) to mix it all together. Everything should be evenly coated with oil when you're done.
- Bake for 20 minutes, then flip. Cook for 15 to 20 minutes more, or until veggies and gnocchi are tender and browned in spots.
- Squeeze juice from roasted lemon over gnocchi (use tongs), then discard peel. Season generously with additional salt and pepper to taste.
- Serve sprinkled with Parmesan cheese. Enjoy!
Notes
Look for packages of gnocchi that are around 1 pound (454 grams) or so. I used De Cecco Gnocchi, which comes in a 17.5 ounce (500 gram) package.
For best results, ingredients should be in a single layer on the baking sheet. Use two pans, if needed.
Make sure to read the info before this recipe card for helpful tips, variations, serving suggestions, and more!
Nutrition
Calories: 398kcal
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