Fare With A Flair: Baked gnocchi a vegetarian crowd-pleaser (2024)

With the Victoria Day long weekend upon us, there will be plans for special meals.

While many will be cooked outdoors on a grill, there will be times where an indoor meal is needed.

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I believe long weekend meals should be kept simple. Today’s recipe is a spring version of a much-loved sheet pan gnocchi recipe that I make on a regular basis.

The beauty of this dish is that the gnocchi does not get pre-cooked. You basically put everything in a bowl to get coated with the olive oil, and then toss onto a sheet pan.

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The dish is baked in the oven until the gnocchi are cooked through and some are a bit crispy around the edges and the vegetables are cooked.

This crowd pleasing vegetarian meal has so many variations and is just the ticket for an easy meal on a long weekend.

Asparagus and Mushroom Baked Gnocchi

(Serves 6)

3/4 lb. asparagus

1 – 1 lb. (500g) package of store-bought gnocchi

1 small cooking onion,cut in half lengthwise and finely sliced

3 cups (1 L) of assorted sliced mushrooms

2 cups (500 ml) of grape tomatoes, left whole

3/4 tsp. (4 ml) salt

1/4 tsp. (1 ml) chili flakes

4 Tablespoon (50 ml) olive oil

1/2 cup crumbled mild goat’s cheese

1 tsp. ( 5 ml) lemon zest

Parmesan cheese for serving

Directions:

1. Snap off the tough ends of the asparagus and discard. Cut the asparagus into 1-inch pieces and put in a medium bowl.

2. Add the gnocchi, onion, mushrooms, tomatoes, salt and chili flakes.

3. Add the extra virgin olive oil and toss well.

4. Preheat the oven to 400F (200C).

5. Transfer gnocchi mixture to a parchment lined sheet pan.

6. Roast in oven for 20-25 minutes. (Part way through the baking time, give the pan a shake to toss the ingredients slightly).

7. Remove sheet pan from the oven and scatter the goat’s cheese on top. Put back in oven and continue to roast for 5 minutes. Scatter lemon zest on top.

8. Transfer to a large pasta bowl and enjoy with some freshly grated Parmesan.

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