Sheet pan gnoc­chi makes for a quick din­ner

Crispy sheet pan gnoc­chi with mush­rooms, sausage and squash

Orlando Sentinel - - CLASSIFIED - By Sheela Prakash

Our sched­ules seem to only get busier. Try­ing to squeeze in din­ner be­tween all the hus­tle and bus­tle can be chal­leng­ing. En­ter this quick sheet pan din­ner. Roast­ing the gnoc­chi in the oven means you get to skip the step of boil­ing it al­to­gether, which not only re­sults in a faster, less messy meal, but it also yields crispy, caramelize­d po­tato nuggets that are ar­guably much tastier.

Noth­ing against puffy, pil­lowy boiled gnoc­chi, but sheet pan gnoc­chi gives it some se­ri­ous com­pe­ti­tion. The first time I roasted gnoc­chi in a hot oven, I couldn't be­lieve the re­sults. The gnoc­chi trans­formed into a new en­tity: ten­der and chewy on the in­side, browned and ex­tra crispy on the out­side. Toss a few other col­or­ful in­gre­di­ents on the sheet pan and it quickly be­comes a com­plete meal with min­i­mal cleanup.

Here, I leaned heav­ily into sea­sonal fla­vors. Chunks of sweet but­ter­nut squash (go for pre-cut to keep it easy) join earthy mush­rooms, sweet red onion, juicy sausage, and plenty of chopped rose­mary. It's hearty, com­fort­ing and on your ta­ble in 30 min­utes — ex­actly the kind of din­ner we all need this time of year.

JOE LINGEMAN

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