Food Network Magazine - (01)January 2021

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Gnocchi, a New Way

You can cook gnocchi right on a sheet pan:

no boiling required!

SHEET-PAN GNOCCHI

WITH BUTTERNUT

SQUASH AND ARUGULA

ACTIVE: 15 min l TOTAL: 45 min

SERVES: 4

1 16- to 17.5-ounce package

potato gnocchi

1 pound chopped peeled

butternut squash, cut into

¾-inch pieces (3 to 4 cups)

1 pint grape or cherry tomatoes

1 red onion, halved and sliced

½ inch thick

4 ounces diced pancetta

4 cloves garlic, smashed

1½ teaspoons finely chopped

fresh sage

1½ teaspoons finely chopped

fresh rosemary

⅓ cup extra-virgin olive oil,

plus more for drizzling

Kosher salt and freshly

ground pepper

4 cups baby arugula

¼ cup grated parmesan cheese

1. Preheat the oven to 450 ̊. Line

a baking sheet with heavy-duty

foil. Toss the gnocchi, squash,

tomatoes, red onion, pancetta,

garlic, sage, rosemary, olive oil,

1 teaspoon salt and a few grinds

of pepper in a large bowl. Spread

out on the baking sheet. Bake until

the gnocchi, squash and red onion

are tender and lightly browned

around the edges and the

tomatoes are blistered in spots,

25 to 30 minutes.

2. Scatter the arugula over the

gnocchi mixture and gently toss.

Drizzle lightly with olive oil and

sprinkle with the cheese.

Recipe by Steve Jackson

56 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021

weeknight

cooking

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