Sunday afternoons are reserved for family. Andrew comes down to share a midday meal with Eric and I, then afterwards, we all get on a Zoom call with Kelly and Gilbert. (Kelly & Gilbert live halfway across the country and as much as we would love for them to come to dinner every week, it is just not feasible!)
On a recent Sunday afternoon, the meal was a compilation of two ingredients Andrew is partial to and two additional ingredients I am partial to. (Eric pretty much likes everything, fortunately!) This dish includes broccoli, Andrew’s vegetable of choice and pesto, his condiment of choice. Gnocchi are my favorite type of pasta (actually, the only pasta I choose to eat) and I never turn down cheese. The gnocchi, broccoli, and pesto are all tossed together with a sliced onion and some red pepper flakes, then roasted on a sheet pan in the oven. (It is important to use shelf stable gnocchi in this recipe as the pasta is not boiled prior to roasting.) Feta cheese is the finishing touch.
Not a lot of fuss or time is required for this recipe. After roasting and adding in the feta, the meal is ready to be served. And absolutely delicious!
Sheet Pan Pesto Gnocchi with Broccoli
Sheet Pan Pesto Gnocchi with Broccoli (adapted from realsimple.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Makes: 4 servings
Ingredients:
- 16 ounces shelf-stable potato gnocchi
- 12 ounces (about 4 cups) fresh broccoli, cut into 1-1/2-inch florets
- 1 yellow onion, cut cross wise into 1/2-inch thick slices
- 1/4 cup basil pesto
- 1/4 teaspoon crushed red pepper
- 2 ounces feta cheese, crumbled (about 1/4 cup)
Directions:
Preheat the oven to 425°F. In a large bowl, toss together the gnocchi, broccoli, onion, crushed red pepper, and pesto until the ingredients are completely coated.
Toss together the pasta with the veggies, seasoning, and pesto.
Spread the mixture onto a baking sheet in an even layer. Roast until the vegetables are tender and the gnocchi start to brown, 20 to 25 minutes, stirring halfway through the cooking time.
Spread the mixture out on the sheet pan.
Transfer the mixture back into a large bowl. Sprinkle with feta.
Add the feta to the roasted ingredients.
Transfer to a serving bowl and serve.
Serve & enjoy!
Andrew and I were both very pleased with this dish! ~Linda
Sheet Pan Pesto Gnocchi with Broccoli (adapted from realsimple.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Makes: 4 servings
Ingredients:
- 16 ounces shelf-stable potato gnocchi
- 12 ounces (about 4 cups) fresh broccoli, cut into 1-1/2-inch florets
- 1 yellow onion, cut cross wise into 1/2-inch thick slices
- 1/4 cup basil pesto
- 1/4 teaspoon crushed red pepper
- 2 ounces feta cheese, crumbled (about 1/4 cup)
Directions:
Preheat the oven to 425°F. In a large bowl, toss together the gnocchi, broccoli, onion, crushed red pepper, and pesto until all the ingredients are completely coated.
Spread the mixture onto a baking sheet in an even layer. Roast until the vegetables are tender and the gnocchi start to brown, 20 to 25 minutes, stirring halfway through the cooking time.
Transfer the mixture to a serving bowl. Sprinkle with feta and serve.