Buzz
Credit: Jennifer CauseyThis recipe is a game-changer for quick dinners. Combine potato gnocchi, broccoli, onions, and pesto on a baking sheet, then roast until perfectly cooked. It's a hassle-free, flavorful dish with minimal cleanup.
Leftovers? Add a fried egg or avocado slices for a twist. Experiment with this method for endless easy weeknight dinners. Use marinara and mozzarella for a pizza-like variation, or substitute cauliflower and Italian sausage for a hearty alternative.
Ingredients
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1 (16-ounce) package of shelf-stable potato gnocchi
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4 cups fresh broccoli florets, cut into 1 1/2-inch pieces (8 ounces)
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1 small yellow onion, sliced crosswise into 1/2-inch-thick pieces (1 1/2 cups)
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¼ cup refrigerated basil pesto (from a 7-ounce container, such as Buitoni)
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¼ teaspoon crushed red pepper
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1 ounce crumbled feta cheese (about 1/4 cup)
Instructions
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Preheat the oven to 425°F. Cover a large rimmed baking sheet with parchment paper.
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Combine gnocchi, broccoli, onion, pesto, and crushed red pepper on the prepared baking sheet, ensuring everything is evenly coated. Spread the mixture into a single layer.
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Bake until the vegetables are soft and the gnocchi begins to brown, about 20 to 25 minutes, stirring once halfway through. Finish by sprinkling feta cheese over the top before serving.
