Can you bake gnocchi without boiling?

Yes! You can bake gnocchi without boiling them first. They can go in the oven raw and they'll cook with the veggies!

How do you know gnocchi is done in the oven?

They'll be golden brown and crispy on the outside and still chewy on the inside. They need 20-25 minutes in the oven at 425F. Be careful not to burn them.

Can I use frozen gnocchi?

I don't recommend frozen gnocchi for roasting because they may not have the same texture as refrigerated or shelf-stable gnocchi. I've never used or seen frozen gnocchi so I can't guarantee the results.

Is it better to boil or bake gnocchi?

The two cooking methods will yield different results. If you like the pillowy soft gnocchi you get by boiling them, baked gnocchi might not be for you. Baked gnocchi are crispy on the outside and more chewy.

Why are my gnocchi not crispy?

Don't skip the cooking oil! It's what helps them crisp up. Overcrowding your pan might also be the reason your gnocchi aren't crispy.

Sheet Pan Asparagus Gnocchi

Name: Sheet Pan Asparagus Gnocchi
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 15 spears asparagus (350g); 1 medium red onion, sliced; 350g potato gnocchi (2 cups heaping); 2 tbsp avocado oil; ¼ tsp sea salt; 1 tsp Italian seasoning; 2 tbsp extra virgin olive oil; 2 tbsp freshly squeezed lemon juice; 1 tsp fresh lemon zest; 1 tsp Dijon mustard; ¼ tsp freshly ground black pepper or to taste; 2 tbsp finely chopped fresh chives; ¼ cup grated pecorino or parmesan cheese

Description

This Sheet Pan Asparagus Gnocchi is an easy one-pan weeknight dinner you can have ready on the table in just 30 minutes!

Ingredients

Units Scale

15 spears asparagus (350g)
1 medium red onion, sliced
350g potato gnocchi (2 cups heaping)
2 tbsp avocado oil
1/4 tsp sea salt
1 tsp Italian seasoning
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp fresh lemon zest
1 tsp Dijon mustard
1/4 tsp freshly ground black pepper or to taste
2 tbsp finely chopped fresh chives
1/4 cup grated pecorino or parmesan cheese

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Instructions

Preheat your oven to 425F (220C).
Remove the tough ends of the asparagus spears by holding them at each end and bending them till they snap. They’ll naturally break off where the tough part starts.
Chop the asparagus into large pieces and add to a rimmed baking sheet with sliced red onion and gnocchi.
Drizzle with avocado oil and season with sea salt and Italian seasoning. Toss together to coat everything.
Roast in the preheated oven for 15 minutes. Take the baking sheet out, toss, and roast for another 10-15 minutes until golden.
While the gnocchi are roasting, make the dressing in a small bowl or a jar.
Whisk together extra virgin olive oil, lemon juice, lemon zest, dijon mustard, black pepper, and fresh chives.
Pour the dressing over the gnocchi right after they come out of the oven and toss to coat.
Serve hot with grated pecorino or parmesan. Enjoy!

Notes

Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.

Reheating: Reheat the gnocchi in a skillet with a splash of water or a little bit of oil or in the oven at 350F for 10-15 minutes (also with water or oil to make sure nothing sticks).

Nutrition

Serving Size:
Calories: 642
Sugar: 5.2 g
Sodium: 1143.1 mg
Fat: 31.1 g
Saturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 79.7 g
Fiber: 4.1 g
Protein: 14.8 g