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Roasted One Sheet Gnocchi


Serves 6-8
1 garlic head, unpeeled, top removed
1 large red onion, thinly sliced
1 pint cherry tomatoes
2 16 oz Pastene Gnocchi
1 broccolini bunch, trimmed
6 oz oyster mushrooms
1½ cups Pastene Extra Virgin Olive Oil, plus more for the garlic
3 tsp salt, plus more to taste
1 Tbsp fresh lemon juice
pepper to taste
4 cups baby arugula
1 cup basil, large leaves torn
½ cup Pastene Grated Parmesan Cheese


Prep Time: 20-25 minutes | Cook Time: 25-35 minutes

  • Preheat oven to 425° F.
  • Place the head of garlic top down on the corner of a rimmed baking sheet and cover in olive oil.
  • In a large bowl, add onion, tomatoes, gnocchi, broccolini, whole oyster mushrooms, ¾ cup oil, and 3 tsp salt. Toss to combine.  Spread contents across the balance of the baking sheet. 
  • Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst and onion is golden, about 25 to 35 minutes. 
  • Dressing: Remove garlic from baking sheet, peel and place in a small bowl. Mash with salt and pepper. Whisk in lemon juice and remaining ¾ cup olive oil. 
  • In a large bowl, add the contents of the baking sheet, arugula, basil, dressing, and parmesan, toss to combine. 
  • Serve topped with additional parmesan.

Product Used

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