Whether you’re a busy parent or just looking for a quick weeknight dinner, this Sheet Pan Gnocchi with Mushrooms and Arugula is the easiest dinner you’ll ever make.
Gnocchi is one of Kat’s personal favourite pasta dinners. They’re soft, pillow-y and super easy to cook! Plus with all the ridges, they’re great for absorbing whatever sauce you pair them with. This cozy weeknight dinner is loaded with tender mushrooms, juicy tomatoes, and fresh flavours like oregano and lemon. One of the best parts of this recipe, is it doesn’t have to be too exact.
Inspired by the simplicity of these sheet pan gnocchi recipes from Kitchn, we decided to come up with our own version of this super simple weeknight dinner.
What is gnocchi?
Gnocchi are fluffy, Italian-style dumplings made with potato and flour, originating from Northern Italy. They are the result of a cooler climate where potatoes grow well, however each region of the country has its own variety of gnocchi.
Find gnocchi in most grocery stores across Canada in the pasta aisle.
Tips for Making Sheet Pan Gnocchi
- Skip the boiling and use shelf-stable gnocchi for a quick and easy weeknight dinner. Save yourself some dishes, because you actually don’t need to boil your gnocchi for this recipe. Just spread on a baking sheet, drizzle with oil and bake!
- Use the right pan to get perfectly crispy gnocchi. A classic baking sheet is best so that everything can be on a single layer. The more ingredients that are touching the pan the better the cook.
- Toss it all together with a oil and seasonings until everything is evenly coated. Guaranteed flavour in every single bite.
Substitutions for this recipe:
- Gnocchi – We use shelf-stable gnocchi in the recipe, but you could opt to use frozen gnocchi or cauliflower gnocchi.
- Mushrooms – Cremini mushrooms were used in this recipe, but you could use portobello, button or oyster mushrooms.
- Shallots – If you don’t want to use shallots, opt to use red onion. However you’ll want to make sure it’s thinly sliced.
- Fresh Oregano – You could use dried oregano or dried Italian seasoning, but be sure to decrease the amount as dried herbs tend to be more concentrated in flavour.
How to make Sheet Pan Gnocchi with Mushroom and Tomatoes:
Sheet Pan Gnocchi with Mushrooms and Tomatoes
- 500 g gnocchi
- 227 g mushrooms, sliced
- 1 pint cherry tomatoes
- 3 shallots, sliced
- 30 mL (2 tbsp) olive oil
- salt & pepper
- 3 tbsp fresh oregano, minced
- 1 lemon, juiced
- 2 handfuls arugula
- Preheat oven to 400F.
- On a baking sheet combine gnocchi, sliced mushrooms, cherry tomatoes, shallots, olive oil, salt, pepper and oregano - toss to combine. Bake for 15-20 minutes or until tomatoes are bursting.
- Remove from the oven and add arugula and stir to combine. Bake for an addition 2-3 minute or until the arugula softens.
- Remove from the oven and squeeze over lemon juice and toss. Serve warm.