Food Recipes Sheet Pan Gnocchi with Broccoli 5.0 (2) 2 Reviews Vegetables and potato dumplings get cozy in this easy weeknight dinner. By Jasmine Smith Jasmine Smith Jasmine Smith is a recipe developer and tester. She has expertise in culinary nutrition with a background in working the line at multiple restaurants with a farm-to-table focus. Her work can be found in various publications, such as Food Wine, Southern Living, Eating Well, Health Magazine, and many more. Real Simple's Editorial Guidelines Updated on September 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 10 mins Total Time: 45 mins Servings: 4 File this one under "brilliant dinner solutions." You'll toss potato gnocchi on a rimmed baking sheet with broccoli florets, onions, and pesto, and then bake until everything's ready to go. It's an easy, delicious meal that comes together quickly with almost no cleanup. Got leftovers? Top them with a fried egg or sliced avocado. Riff on this method for a variety of future easy weeknight meals. Try it with marinara sauce and mozzarella for a pizza-inspired version, or swap in cauliflower and some cooked Italian sausage. Ingredients 1 (16-oz.) pkg. shelf-stable potato gnocchi 4 cups (1 1/2-in.) fresh broccoli florets (8oz.) 1 small yellow onion, cut cross wise into 1/2-in.-thick slices (1 1/2 cups) ¼ cup refrigerated basil pesto (from 1 [7-oz.] container) (such as Buitoni) ¼ teaspoon crushed red pepper 1 ounces feta cheese, crumbled (about 1/4 cup) Directions Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Toss together gnocchi, broccoli, onion, pesto, and crushed red pepper on prepared baking sheet until the mixture is completely coated; spread in an even layer. Roast until vegetables are tender and gnocchi start to brown, 20 to 25 minutes, stirring halfway through cook time. Sprinkle with feta, and serve. Rate it Print