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Sheet Pan Gnocchi with Spinach, Cherry Tomatoes & Pancetta Recipe

Sheet Pan Gnocchi with Spinach, Cherry Tomatoes & Pancetta recipe


This is a yummy meal with potato dumplings, crispy pancetta, and veggies. We cook it all on one big pan in the oven. It's easy to make and tastes really good!


2 x (16 oz) pkgs potato gnocchi
8 slices pancetta, chopped
1 lb cherry tomatoes, halved
5 oz baby spinach
1 cup frozen peas
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese


Preheat your oven to 425°F (220°C).
Open the gnocchi packages and spread the gnocchi out on a large baking sheet.
Cut the pancetta into small pieces and add them to the baking sheet with the gnocchi.
Wash the cherry tomatoes and cut them in half. Put them on the baking sheet too.
Sprinkle the olive oil, salt, pepper, dried basil, and garlic powder over everything on the baking sheet. Mix it all together so the gnocchi and veggies are coated with the oil and spices.
Put the baking sheet in the oven. Let it cook for about 15 minutes. Every so often, use a spatula to stir everything around so it cooks evenly.
While the gnocchi is cooking, wash the baby spinach and get the frozen peas ready.
After 15 minutes, take the baking sheet out of the oven. Add the spinach, peas, and half of the Parmesan cheese. Stir everything together.
Put the baking sheet back in the oven. Cook it for another 10 minutes, or until the gnocchi is golden and the pancetta is crispy.
Take the baking sheet out of the oven. Sprinkle the rest of the Parmesan cheese on top.
Now it's ready to eat! Put some on each plate and enjoy your meal!

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