Spicy Southwest Sheet Pan Gnocchi
Inspired by the episode Space, this is a budget meal with some southwestern flair.
Servings: 4
Equipment
- lemon zester or microplane
Ingredients
- 4 large chile peppers we used Poblano, but other varieties would work
- 1 yellow onion
- 6 - 8 tomatillos
- 8 oz gnocchi
- 3 tbsp olive oil separated
- 1 clove garlic finely minced
- 1 lime
- 1/4 cup fresh cilantro, chopped dried will also work, just use less
- 1/2 tbsp agave
- 8 oz queso fresco
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 425°F.
- Dice the peppers and tomatillos and slice the onions into large wedges.
- Toss the peppers, tomatillos, onions and gnocchi on the sheet pan with about 1 tbsp olive oil. Note: you can spread the veggies and gnocchi out on 2 sheet pans for crispier veggies.
- Season with salt and pepper and roast for 15 minutes.
- Stir and then roast for an additional 10 - 15 minutes, until the gnocchi is browned and the veggies look crispy.
- While the vegetables and gnocchi roast, zest and juice the lime. Chop the cilantro and finely mince the garlic.
- Stir together the lime zest and juice, 2 tbsp olive oil, chopped cilantro, agave and minced garlic. Season with salt and pepper to taste.
- Once the vegetables and gnocchi are toasted, remove from oven. Pour on the cilantro dressing and toss to combine.
- Divide sheet pan gnocchi among dishes. Top with crumbled queso fresco.
Notes
To make this vegan, simply omit the queso fresco or sub in a vegan cheese and/or roasted pepitas. (and make sure to buy a vegan gnocchi)