Sheet Pan Gnocchi

Ingredients · for 4 (scales to your household)

• 1 pound Store-bought potato gnocchi not counted
• 1 bunch Broccolini, ends trimmed, florets cut into big pieces and stems cut into 1/2-inch pieces not counted
• 1 pint Cherry tomatoes not counted
• 1/2 Red onion not counted
• 2 Garlic cloves not counted
• 2 tablespoons Extra-virgin olive oil not counted
• 1/2 teaspoon Sea salt not counted
• 1/2 teaspoon Thyme leaves not counted
• 1/2 teaspoon Za’atar not counted
• 1/4 teaspoon Red pepper flakes not counted
• Freshly ground black pepper not counted
• 6 ounces Feta cheese, torn into 1-inch chunks not counted
• Fresh parsley not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
3. Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.