Recipe: A Easy to prepare Sheet Pan Gnocchi for supper
Though the package of shelf-stable gnocchi might tell you to boil them, the secret – which I learned from my friend and recipe developer Ali Slagle – is that these types of gnocchi are at their...
Ingredients
- 1/2 large red onion, cut into 1.5cm-thick wedges
- 2 large garlic cloves, unpeeled
- 2 pints cherry tomatoes
- 1 215g package shelf-stable or refrigerated potato gnocchi
- 4T extra-virgin olive oil, divided, plus more for drizzling
- 1t kosher salt, divided, plus more
- Freshly ground black pepper
- 1T fresh lemon juice
- 2 cups baby rocket
- 1 cup basil leaves, large leaves torn
- 55g Parmesan, shaved
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