We all need this simple vegetarian sheetpan gnocchi recipe in our lives! With minimal ingredients, it is a fresh and healthy dinner that tastes amazing. The gnocchi crisps up alongside the garlic mushrooms and broccoli, and dinner is on the table in 30 minutes with only one pan to clean! (Can easily be made vegan too.)
2cups(150g)fresh broccoli florets, (you can also use frozen - see notes for how to adjust)
1Tbspfresh thyme leaves
Preheat oven to 200°C (400°F). Line a baking sheet with cooking spray, olive oil, or parchment paper.
In a large bowl, melt butter in microwave. (Alternatively, you may melt butter in a small saucepan, then pour into the large bowl.) Add the garlic, olive oil, and salt. Whisk to combine. Toss the mushrooms in the bowl with the butter mixture. Add the gnocchi, shallots, and the ground black pepper to the bowl and toss until evenly coated.
Spread mushroom and shallot mixture in an even layer on the baking sheet. Toss the broccoli in the bowl with residual garlic butter, just to coat. Add broccoli to the baking sheet. Sprinkle thyme over the sheet and season with more salt and pepper.
Roast for 15 to 20 minutes, or until gnocchi is plump and beginning to brown and broccoli is just crisping up on the edges.
*Different brands of gnocchi come in different package sizes, it's OK if yours is a little more or less than this.*For me this was 2/3rds of a head of fresh broccoli. You don't need to be super precise with this, just see what fits on the pan.
If using frozen broccoli, place frozen florets on baking sheet and place in oven while it preheats. When oven is preheated, remove baking sheet from oven and set broccoli aside. Chop into smaller florets if needed. Proceed with recipe as written.
Make sure your broccoli florets are fairly even in size.
Use a baking sheet large enough to fit everything in an even layer.