:max_bytes(150000):strip_icc()/simply-recipes-summer-sheetpan-gnocchi-lead-1-4890146df4e3435b81e1a8c8a835463a.jpg?ssl=1 "Easy Sheet Pan Gnocchi with Summer Vegetables Recipe (One Pan)")
I love simplicity, while cabin camping and sheet metal meals are not so secret tools to optimize dinner in an unknown environment (or every weekday). This recipe was created on a summer trip where I improvised a pan sauce with a few local tomatoes and corn that was intended for another meal after I forgot the red sauce.
It deserves a place in my constant repertoire because its simplicity and short cooking time are a blessing after a hard day. It also works with the tiny tomatoes on the freshest market. If you use the main summer with sweet, gentle sungold tomatoes for this dish, I particularly love it. In addition to the corn, the entire yellow and orange feels like sunshine in a bowl.
Simply recipes / Alexandra Shytsman
Tips for the production of my Blechpan -Gnocchi with summer vegetables
- Don’t sleep on the corn juice! After cutting the grains from the COB, scraping the corn on the back with the back of a knife and put this bit of mre -frequent liquid together with the corn into the sheet metal pan. It adds tons of taste.
- If you do not have a fresh corn available, frozen corn works here too. Simply add 2 cups and don’t worry to replace the corn “juice”.
- This recipe requires packaged potato gnocchi, which can be found in most grocery stores near the pasta. It also works with other types of Gnocchi, including frozen cauliflower and sweet potato -gnocchi.
- All possible summer vegetables work in this sheet metal meal. Add longer boiling vegetables such as asparagus and mushrooms together with the tomatoes or burst somewhat thinly cut zucchini, sugar snappers or spinach into the pan when adding the corn.
Simply recipes / Alexandra Shytsman
Simple demands for summer trips
Cooking mode
(Keep your screen awake)
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4 Cup Grape or cherry tomatoes ((2 Pints)))
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1 medium Onionrolled
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8 Carnate GarlicSliced thinly into slices
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3 tablespoon olive oil
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1 1/2 teaspoon Salt
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1/2 teaspoon fresh ground black pepper
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1 pound Shelf -stable Potato -gnocchi
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2 Ears cornCorned cut off and cob “juice” scratches and reserved
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1/4 cup chopped Fresh herbs (like parsley, dill or basil)
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3 tablespoon unsalted butter
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Preheat the oven to 425 ° F.
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Prepare the tomatoes:
Stir the tomatoes, onions, garlic, oil, salt and pepper on a surrounded baking sheet. Spread into a layer and put the cut garlic among the other ingredients to prevent it from burning.
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Fry the tomatoes:
Fry until the tomatoes have burst, which is translucent on the onion and the garlic is golden, about 20 minutes.
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Add the gnocchi and corn:
Press all the tomatoes with the back of a spatula until they burst. Add gnocchi, corn and corn juice to the baking sheet. Stir until the ingredients are thoroughly covered, which lured all the tomato pieces captured on the pan and all gnocchi that are held together.
Spread into a layer and return to the oven. Bake until the liquid is bubbling and slightly thickened and the gnocchi on the side the baking sheet is slightly browned.
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End and serve:
Put the butter in the sheet metal pan. If you melt and add the chopped herbs, stir everything until you are incorporated and serve.
Store the remains in an airtight container in the refrigerator for up to 3 days.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 479 | Calories |
| 21G | Fat |
| 65g | Carbohydrates |
| 10g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 479 |
| % Daily value* | |
| 21G | 27% |
| Saturated fat 7g | 36% |
| 56 mg | 19% |
| 820 mg | 36% |
| 65g | 24% |
| Food fiber 6g | 20% |
| Total sugar 8G | |
| 10g | |
| Vitamin C 34 mg | 169% |
| Calcium 54 mg | 4% |
| Iron 3mg | 18% |
| Potassium 800 mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.