RECIPE: Gnocchi gets the sheet pan treatment with no pot of water
Put this dish in the category of recipes that shouldn’t work but surprisingly do. Instead of lugging out a pot of water and boiling prepared gnocchi for a couple of minutes before attempting to dry and sear them for a bit of browning, this method scraps boiling all together for a hot oven and a longer cooking time.
Roasted sheet pan gnocchi is a technique that has been floating around the internet for at least five years, but is really starting to take off in popularity. Google the term and you’ll be greeted with countless recipes across blogs and newspaper test kitchens alike. The key is to pair the gnocchi with a vegetable that has a fair amount of moisture in it when raw; as the water evaporates from the vegetables, it’ll provide enough steam to soften the gnocchi without water-logging them, which prevents them from browning easily.
In the recipe below, I’ve paired a package of gnocchi (both shelf-stable and refrigerated gnocchi work well; avoid frozen for this method) with mixed wild mushrooms and scallions, topped with a lemony ricotta mixture after cooking. Both the mushrooms and scallions provide sufficient moisture to soften the gnocchi, and the ricotta forms a tangy, creamy sauce at serving time. A final squeeze of lemon, drizzle of olive oil, and sprinkle of thinly sliced scallion greens top it all off.
Sheet Pan Gnocchi with Wild Mushrooms and Ricotta
- 1 (17- to 18-ounce) package or 2 (9-ounce) packages refrigerated gnocchi
- 2 (4-ounce) packages sliced wild mushroom mix
- 1 bunch scallions, white and light green parts chopped, dark green parts thinly sliced, divided
- 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Salt and freshly ground black pepper
- 1 cup full-fat ricotta cheese
- 1 lemon
- Heat the oven to 450 degrees.
- While the oven is heating, combine the gnocchi, mushrooms and scallion whites and light green parts with 1/4 cup oil on the sheet pan. Season with salt and pepper and toss well.
- Transfer to the oven and roast, stirring halfway through, until the mushrooms and gnocchi are browned and beginning to crisp, about 20 minutes.
- While the gnocchi cooks, combine the ricotta with the remaining 1 tablespoon oil in a small bowl. Zest the lemon over the top, season to taste with salt and pepper, and stir well. Slice the zested lemon in half.
- Once the gnocchi are finished, dollop the ricotta mixture on top of and between the gnocchi. Sprinkle with some of the dark green scallion slices to taste (you likely won’t need them all). Squeeze the lemon over the top to taste and drizzle with a bit more olive oil. Serve.
Nutritional information
Per serving: Per serving: 465 calories (percent of calories from fat, 47), 11 grams protein, 52 grams carbohydrates, 4 grams fiber, 25 grams total fat (6 grams saturated), 30 milligrams cholesterol, 1,304 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
