Sheet Pan Gnocchi Alla Norma
A Quick and Flavorful Italian-Inspired Weeknight Dinner. This recipe transforms store-bought gnocchi into a crispy delight, roasted alongside eggplant, cherry tomatoes, and aromatic seasonings, reminiscent of the classic pasta alla Norma.
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Servings: 3 to 4 servings
Ingredients
- ¼ cup 60 ml olive oil
- 1½ tsp 4 g dried oregano
- 1 tsp light brown sugar
- ¾ tsp kosher salt
- ½ tsp crushed red pepper flakes
- 1 eggplant - cut into ½" (1.3-cm)cubes
- 2 pints 596 g cherry tomatoes
- 4 cloves garlic - minced
- 1 lb 455 g shelf-stable prepared vegan gnocchi
- Freshly ground black pepper
- Fresh basil - for serving
Instructions
- Preheat the oven to 425°F (220°C), set to convection mode, and line a large sheet pan with parchment paper.
- In a small bowl, stir together the olive oil, oregano, brown sugar, salt, and red pepper flakes.
- Spread the eggplant, cherry tomatoes, and garlic on the sheet pan. Pour the oil mixture over them and quickly toss to combine. Arrange everything, including the gnocchi, in a single layer on the prepared sheet pan—it’s okay if it’s pretty packed—and season with a few grinds of black pepper.
- Bake for 15 minutes, then remove the sheet pan from the oven. Use a spatula to crush some of the cherry tomatoes and give everything a good toss so their juices coat the gnocchi and eggplant. Return the pan to the oven for another 10 to 15 minutes, or until the gnocchi is golden brown and crispy. Top with fresh basil and serve warm.
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