Spring Sheet Pan Gnocchi
, 35 min, Serves 4
Roasted potato gnocchi with spring vegetables, mozzarella, and basil pesto on one sheet pan.
| prepPreheat oven to 425°F / 220°C | |||||
| prepLine a large sheet pan with parchment paper | |||||
| 450 g uncooked potato gnocchi | Toss gnocchi with pesto, spread on pan | Bake 425°F / 220°C, 12 min | Add asparagus to pan, bake 7–10 min until tender | Cool 5 min, add mozzarella & finishing pesto | Top with arugula, lemon, Parmesan & basil |
| 60 ml basil pesto (for roasting) | |||||
| 115 g chopped asparagus, 1-inch pieces | Toss asparagus with oil, season | ||||
| 2 teaspoons olive oil | |||||
| Kosher salt and black pepper, to taste | |||||
| 30 g arugula | |||||
| Squeeze of fresh lemon juice | |||||
| 115 g fresh mozzarella pearls | |||||
| 2 tablespoons freshly grated Parmesan cheese | |||||
| 2 tablespoons basil pesto (for finishing) | |||||
| Fresh basil leaves, for garnish (optional) | |||||
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