· recipe ·
Sheet-Pan Gnocchi with Pesto, Zucchini, and Cherry Tomatoes
The sheet-pan gnocchi trend grew around shelf-stable packages that could go straight into the oven. Fresh homemade dough behaves differently, so this version keeps the hands-off finish while giving the dumplings a complete first cook.
Time and servings
- Prep
- 55 min
- Cook
- 50 min
- Total
- 105 min
- Servings
- 4
Nutrition per serving
- Calories
- about 610
- Protein
- 16 g
- Fat
- 31 g
- Carbs
- 71 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer until a thin knife slides easily into the center, then drain well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Make the pesto
While the potatoes cook, wash and thoroughly dry the basil, peel the garlic, and finely grate the Parmesan. Pulse the basil, pine nuts, and garlic until finely chopped. Add 3 Tbsp45 ml olive oil and pulse until textured and spoonable. Stir in 1 1/2 oz40 g Parmesan, taste, and add part of up to 1/2 tspup to 3 g of the salt only if needed. Cover and set aside.
Prepare the vegetables
While the potatoes cook, trim the zucchini and cut it into thick half-moons. Peel the onion and cut it into narrow wedges. Leave the cherry tomatoes whole.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Heat the oven to 450°F230°C. Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil.
Cook the gnocchi
Lower the boiling water to a gentle simmer. Slide in the gnocchi and stir once. Lift them as they float and let them drain until their surfaces stop dripping.
Roast the gnocchi and vegetables
Divide the gnocchi, zucchini, tomatoes, and onion between the two baking sheets. Add 3 Tbsp45 ml olive oil and the remaining up to 1/2 tspup to 3 g of the salt only as needed, then toss and spread everything in single layers. Roast for 20 to 22 minutes, turning the gnocchi and vegetables once, until the gnocchi are golden in spots, the zucchini is tender, and some tomatoes have split.
Finish with pesto
Divide the roasted gnocchi and vegetables among four plates. Spoon the pesto over them rather than returning it to the oven. Finish with about 1/3 oz10 g Parmesan and serve right away.
