Sheet-pan gnocchi from Bon Appétit Magazine, Jun/Jul 2021 (page 45)

  • basil
  • Parmesan cheese
  • red onions
  • cherry tomatoes
  • gnocchi
  • baby arugula

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on July 29, 2021

    Yum! This was delicious. I added a lot more arugula than the recipe specified and served this as more of a salad. As with the other reviews, I ended up leaving this in the oven for 45 minutes to get more crispiness on the gnocchi. I would make this again.

  • anya_sf on June 26, 2021

    Very easy and tasty. Based on cespitler's note and a previous attempt at roasting gnocchi, I planned on 40 min and ended up roasting them 45, adding sausage chunks for the last 20 min. Although I doubled the arugula, we would have liked even more greens.

  • cespitler on June 12, 2021

    Easy, quick, and delicious. It took a little longer in the oven, closer to 40 minutes. Loved the flavors and textures.

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