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- 1 pound potato gnocchi (store-bought or homemade) - 4 cloves garlic, finely minced - 1 cup cherry tomatoes, halved - 1 cup fresh baby spinach - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper, to taste - Fresh basil leaves, torn, for garnish - 2 tablespoons extra virgin olive oil - 1 cup freshly grated Parmesan cheese Gathering your ingredients is key to a great dish. Start with the gnocchi. You can buy it or make it at home. If you choose to make it, the taste will be even better. Next, you need garlic. The more minced, the better the flavor. Use fresh cherry tomatoes to add sweetness. Fresh baby spinach adds a nice green touch. For seasoning, dried oregano brings warmth. Red pepper flakes can add a kick, but skip them if you prefer mild. Salt and freshly ground black pepper help bring all the flavors together. You will also need extra virgin olive oil. It adds richness and helps the gnocchi crisp up. Lastly, don’t forget the Parmesan cheese. Freshly grated cheese melts beautifully and gives the dish a creamy finish. Keep these ingredients handy, and you’ll be ready to create a delightful meal. - Preheat oven to 425°F (220°C). - Prepare the baking sheet with parchment paper. This helps with easy cleanup. - Combine gnocchi, olive oil, and garlic in a bowl. - Add cherry tomatoes and spinach, then toss gently. Make sure everything is well coated. - Season with oregano, red pepper flakes, salt, and pepper. - Spread the mixture on the sheet pan. Bake for 15-20 minutes until golden. - Sprinkle Parmesan cheese over the baked gnocchi. Bake for an additional 5 minutes. - Garnish with torn basil leaves before serving. This adds a fresh flavor. To get the best texture, spread the gnocchi evenly on the baking sheet. This helps them cook uniformly. If they are too crowded, some may become mushy. Keep an eye on the baking time. You want them golden brown and slightly crispy around the edges. Check often during the last few minutes. To boost the flavor, think about adding other vegetables. Bell peppers and zucchini make great choices. They add color and crunch. Fresh herbs can also enhance the taste. Consider using basil or parsley for a fresh aroma. A sprinkle of herbs right before serving can make a big difference. Serving directly from the sheet pan creates a fun, family-style meal. It invites everyone to dig in. For a touch of extra flavor, drizzle with olive oil or balsamic glaze before serving. This adds richness and makes the dish even more appealing. You can also garnish with torn basil leaves for a lovely finish. {{image_4}} You can change the cheese for fun. Substitute Parmesan with mozzarella, feta, or goat cheese. Each option gives a new taste. If you want more flavor, blend different cheeses. Try mixing Parmesan with mozzarella for a creamy delight. Want a heartier meal? Toss in cooked chicken, sausage, or shrimp. These add protein and make the dish more filling. For a vegetarian option, use chickpeas or tofu. Both choices add texture and flavor. Spice it up! Try different herbs like thyme or rosemary. These herbs will give the dish a fresh kick. If you like heat, adjust the red pepper flakes. You can increase or decrease them based on your taste. Allow your Sheet-Pan Garlic Parmesan Gnocchi Bake to cool completely before storing. Once cooled, transfer it to an airtight container. This helps keep the flavors fresh. You can refrigerate it for up to three days. Make sure to seal the container well to avoid any dry spots. To reheat, I suggest using the oven for the best taste and texture. Preheat it to 350°F (175°C) and place the gnocchi bake inside. Heat for about 10-15 minutes or until it is warm throughout. If you're in a hurry, you can use a microwave. However, this may change the texture, making it less crispy. If you want to save some for later, you can freeze the gnocchi bake. Freeze it before adding cheese. It can last up to two months in the freezer. When you’re ready to eat, thaw it in the refrigerator overnight. After it’s thawed, you can add the cheese and bake as per the recipe. Yes, frozen gnocchi can be used. Just adjust the cooking time. Frozen gnocchi may need a few extra minutes to cook through. Make sure they are fully heated and slightly crispy when done. All ingredients are naturally vegetarian. Just ensure that your cheese is vegetarian-friendly. Some cheeses use animal rennet, so check the label. This dish still packs flavor without meat. A light salad or garlic bread pairs well with this recipe. A fresh green salad adds crunch and balance. Garlic bread complements the cheesy, rich flavors perfectly. Yes, you can prep ingredients ahead. You can chop veggies and measure spices. However, it’s best to bake just before serving. This keeps the gnocchi crisp and fresh. Enjoy the warm, cheesy goodness right from the oven! This recipe highlights simple ingredients like gnocchi, garlic, and fresh veggies. You learned how to mix, bake, and add cheese for a tasty meal. Remember, you can switch ingredients or add proteins to fit your tastes. By trying new flavors and textures, you can customize this dish each time. Also, manage storage and reheating well for easy bites later. Enjoy exploring this delicious, easy-to-make dish!

Sheet-Pan Garlic Parmesan Gnocchi Bake

Discover the deliciousness of Golden Garlic Parmesan Gnocchi Bake, an easy and mouthwatering dish perfect for any occasion. With creamy potato gnocchi, fresh veggies, and oodles of melty Parmesan cheese, this bake is sure to impress. In just 30 minutes, you can create a flavorful meal that everyone will love. Don’t miss out on this recipe – click through to explore how to whip up this cheesy delight in your own kitchen!
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Ingredients
  

1 pound potato gnocchi (can be store-bought or homemade)

2 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 cup cherry tomatoes, halved

1 cup fresh baby spinach

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional for heat)

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh basil leaves, torn, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper, which will make cleanup a breeze.

    In a spacious mixing bowl, add the potato gnocchi, drizzle in the olive oil, and include the minced garlic. Follow this by adding the halved cherry tomatoes and fresh baby spinach. Gently toss everything together to ensure all ingredients are coated with olive oil and garlic.

      Next, season your mixture with dried oregano, red pepper flakes (if using), and a sprinkle of salt and pepper. Toss once more to distribute the seasonings evenly.

        Pour the gnocchi mixture onto the prepared sheet pan, spreading it out into a single, even layer for uniform cooking.

          Place the sheet pan in the preheated oven and bake for 15-20 minutes. Keep an eye on the gnocchi; they should become golden brown and slightly crispy around the edges.

            After the initial baking time, carefully remove the pan from the oven. Evenly sprinkle the grated Parmesan cheese over the baked gnocchi mixture, ensuring every piece gets a cheesy coating.

              Return the sheet pan to the oven and bake for an additional 5 minutes, or until the cheese is deliciously melted and forms a bubbly top.

                Once out of the oven, allow it to cool for a few moments before serving. To finish, garnish the dish with lovely torn basil leaves for a fresh, aromatic touch.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                    Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer portions onto individual plates, drizzling with a bit more olive oil for added flavor and garnishing with whole basil leaves for an appealing finish. Enjoy!