Description
A simple recipe for baked gnocchi with lemon and Parmesan cheese cooked on a single sheet pan.
Ingredients
Scale
- 1 (16 ounce) package potato gnocchi
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Spread the uncooked gnocchi in a single layer on a large rimmed baking sheet.
- Drizzle the gnocchi with olive oil, then sprinkle with salt and pepper. Toss gently to coat.
- Bake for 15 to 20 minutes, stirring halfway through, until the gnocchi are lightly golden and slightly crisp.
- Remove the pan from the oven. Immediately sprinkle the Parmesan cheese, lemon zest, and lemon juice over the hot gnocchi.
- Toss everything together until the cheese melts slightly and coats the gnocchi.
- Stir in the chopped fresh parsley before serving.
Notes
- You can add cherry tomatoes or asparagus spears to the sheet pan for added vegetables.
- Bake time may vary based on your oven; check for golden color.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 17
- Cholesterol: 25
Keywords: lemon gnocchi, sheet pan dinner, parmesan, easy weeknight meal, baked gnocchi