Sheet-Pan Gnocchi

The flavors were great! The gnocchi seemed a bit harder than expected, not so much that it stopped us from eating it. I just wonder if it would be best to boil first ... Regardless, I will definitely give it another try.

Added toasted pumpkin seeds and salciccia, was yummy

This was really good and simple. Perfect for meal prepped lunch to take to the office.

Really bright flavors, very good, easy dish! I cooked the gnocchi on the opposite side of the pan from the tomatoes to get the gnocchi crisper on the outside. Added extra garlic & olive oil to the dressing, and a touch of chili oil.

I added zucchini. Delicious meal.

SO delicious

Easy, simple and delicious! Makes for a nice light meal.

Added 6 cloves of garlic. Rinsed gnocci in water beforehand.

Recipes are inspirations and should always be evolving. This recipe is the best blank canvas! Whatever you have, use it. This week's edition, I used fresh mozzarella and kale. Use what moves you; this recipe is highly adaptable.

Bursting with flavour, would probably dial back the lemon juice next time so not quite so sour for the kids.

Was really yummy! Unfortunately I didn’t have fresh basil, so dry basil had to do. Can’t wait to make it again with fresh basil next time.

Super fast and VERY yummy! next time I will roast double the amount of garlic cloves for the dressing. Used a full red onion but only 1 pint cherry tomatoes. It made just enough for 2 full servings for 2 adults, no leftovers.

WOW. This is amazing. I made it just as written and it is fantastic. The basil and arugula at the end are a great way to freshen it up, the tomatoes get super flavorful - even with some sub par ones I used. Husband says it’s a top ten dish. Not many ingredients but each play an important role - so glad I tried it.