Do you need to boil your gnocchi before roasting?

The simple answer is no. You can take your gnocchi straight from the package and place on the sheet pan. Just make sure that the gnocchi is coated well with the oil. The flour and potato in the gnocchi will cook through and leave you with a crisper outside and a tender inside.

Is gnocchi considered pasta?

Gnocchi is actually better classified as a little potato dumpling. You’ll also find that various regions in Italy actually prepare their gnocchi differently with some including more or less flour from region to region.

How can I make this gluten-free?

Opt for gluten-free gnocchi. Trader Joe’s as well as Whole Foods carry a vegan and gluten-free gnocchi variety made with cauliflower and/or cassava flour.

There are many brands of gnocchi that are accidently vegan. However, do note that traditional fresh gnocchi is often made with eggs.

Roasted Gnocchi with Caramelized Cauliflower

Name: Roasted Gnocchi with Caramelized Cauliflower
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1, 15 oz can chickpeas, rinsed and drained; 1/2 tsp each garlic powder, onion powder, oregano, dry basil; 1 tbsp avocado oil; 3 cups cauliflower or 1 small head of cauliflower, cut into golf ball sized florets; 1 package (12-18 oz) shelf-stable or fresh gnocchi; 1-2 tbsp avocado oil; 1/2 small onion, sliced; 4 cloves garlic, leave in peel; 1/2 tsp each garlic powder, onion powder, oregano, dry basil; 3 tbsp good quality tahini; 1 tsp yellow or white miso paste or 1 tbsp soy sauce; 1/2 a lemon; 1 tsp maple syrup, optional; 3 tbsp water; Salt and pepper to taste

Description

This easy Roasted Gnocchi with Caramelized Cauliflower is an all in one sheet pan dinner that comes together in just 30 minutes. Drizzle with the savory garlic roasted tahini sauce and your meal is complete.

Ingredients

Scale

Chickpeas

1, 15 oz can chickpeas, rinsed and drained
1/2 tsp each garlic powder, onion powder, oregano, dry basil
1 tbsp avocado oil

Gnocchi, Cauliflower and Roasted Tahini Sauce

3 cups cauliflower or 1 small head of cauliflower, cut into golf ball sized florets
1 package (12-18 oz) shelf-stable or fresh gnocchi
1–2 tbsp avocado oil
1/2 small onion, sliced
4 cloves garlic, leave in peel
1/2 tsp each garlic powder, onion powder, oregano, dry basil
3 tbsp good quality tahini
1 tsp yellow or white miso paste or 1 tbsp soy sauce
1/2 a lemon
1 tsp maple syrup, optional
3 tbsp water
Salt and pepper to taste

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Instructions

Preheat your oven to 425F and line 2 baking trays with parchment paper.
Dry your chickpeas in a clean kitchen towel, then add the chickpeas, seasonings, oil and a sprinkle of salt and pepper to one sheet pan and toss to combine.
To the other pan, add your cauliflower, gnocchi, garlic cloves in their peels and onions. Add the oil and dry seasonings along with a pinch of salt and pepper and toss to evenly coat.
Place both sheet pans in the oven and roast for 25-30 minutes until golden and crisp, giving everything a toss at the 20 minute mark.
To prepare the sauce, remove the garlic from the sheet pan and once cool enough to handle by hand, peel and add the cloves to a small bowl with miso paste. Mash the garlic with a fork or spoon until well mashed then add in the juice of half a lemon along with a pinch of salt. Mix everything until well combined then add the tahini and whisk again until it thickens. Add water 1 tablespoon at a time and mix until the sauce is to your desired consistency.
Add your gnocchi, cauliflower, onion and chickpeas to a plate and then drizzle with the sauce when ready to serve.

Notes

Coat your gnocchi well with oil. If you feel your gnocchi looks a little dry after adding the recommended oil, just add a little more oil to properly coat or spray them evenly with a high heat cooking spray.

Make this a no chopping meal by using a package of pre-chopped cauliflower and pearl onions.

Place your vegetables cut side down on the baking tray. This will help them naturally brown and caramelize as they roast.