A sheet pan supper is a meal you make in the oven where everything roasts together on a sheet pan(s). One of the tricks is to know how long each component needs until cooked just right. In this recipe, the spinach is last to go in the oven as it cooks much faster than the other ingredients. Once you grasp the art of the sheet pan supper, the possibilities are endless.
Gnocchi is a sheet pan superstar. It crisps up but also retains the fluffy texture for which gnocchi is known. Easy to find in the grocery store, you can use fresh or shelf-stable and mix and match it with so many different ingredients. I like to finish the dish with either an olive oil or butter based sauce infused with fresh herbs and garlic. I have clients that love this dish with shredded oven-roasted chicken and it’s also delicious served with any grilled steak. If going the steak route, make a lil extra sage brown butter and use to top that bad boy while it rests.
Prep the sweet potatoes, gnocchi, mushrooms, spices, and olive oil in advance. Keep them covered in a large bowl in the fridge for up to 24 hours.
Gnocchi with Sweet Potato, Mushrooms, Spinach & Buttery Sage
Description
This roast gnocchi recipe has it all - pasta, hearty vegetables, butter, fresh herbs, and cheese. This recipe is great to practice seasoning as you go and tasting the ingredients throughout. For example, try the mushrooms before popping them in the oven. If they're good, that means the gnocchi and sweet potato are too.Â
Ingredients
For the gnocchi
For the sage brown butter
Instructions
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Step 1
Heat oven to 425°F. Divide the gnocchi, sweet potato, mushrooms and shallots evenly between two large rimmed baking sheets. Be sure to not overcrowd, we want to roast and not steam our ingredients.
Between the two sheets, toss the ingredients with the 1 teaspoon of garlic powder, 2 teaspoons kosher salt and 10 grinds of black pepper until evenly coated, then toss again with 6 Tbsp olive oil.
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Step 2
Roast for 15 minutes. Rotate the pans from front to back and top shelf to bottom shelf. Roast another 10 minutes.
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Remove from oven and place the gnocchi and vegetables in a large bowl. To the now empty sheet pans, divide the spinach between the two. Drizzle about 1 tablespoon of olive oil total and a generous pinch of salt. Use tongs to combine and spread in an even layer, then return to the oven until the spinach is tender, another 5 minutes or so.
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Step 3
Use a spatula to scrape the ingredients off the sheet pans and into a large bowl. On the now empty pans, divide the spinach and drizzle each with 1 to 2 teaspoons olive oil and between 1/2 to 1 teaspoon kosher salt. Taste the spinach for seasoning and then return the pans to the oven for 5-7 minutes.
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Step 4
While the spinach is in the oven, make the brown butter sage sauce. Warm the butter in a small pan over medium-low heat. The butter will begin to slightly bubble after a few minutes. Keep an eye on it and stir occasionally. Once it turns very light brown and has a rich, nutty aroma, add the chopped sage and garlic. Cook for 1 minute, then turn off the heat and set aside.Â
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Step 5
Remove the spinach from the oven and use tongs to toss until it has all wilted evenly. Toss the spinach in with the gnocchi and vegetables. Taste for seasoning. Top with freshly grated Parmesan.
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