Crispy Roasted Gnocchi
Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 1 bunch broccolini, ends trimmed, stems sliced into ½-inch pieces
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano or fresh thyme leaves
- ½ teaspoon sumac or za’atar
- ¼ teaspoon crushed red pepper flakes
- Freshly ground black pepper, to taste
- 6 ounces feta cheese, crumbled into chunks
- Chopped fresh basil or parsley, for garnish (optional)
Instructions
1. Preheat the Oven:
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
2. Season & Toss:
In a large bowl, combine the gnocchi, broccolini, cherry tomatoes, red onion, garlic, olive oil, salt, oregano, sumac, red pepper flakes, and black pepper. Toss well to coat, then spread everything in an even layer on the baking sheet.
3. Roast & Add Feta:
Roast for 10 minutes, then stir the ingredients to ensure even cooking. Scatter the feta chunks over the top and return to the oven for another 15-20 minutes, until the gnocchi is crispy, the broccolini is slightly charred, and the tomatoes have burst.
4. Garnish & Serve:
Remove from the oven, garnish with fresh basil or parsley, and adjust seasoning if needed. Serve hot and enjoy!
