I love the ease of a sheet pan supper. My usual go-to is pork chops, potatoes and green beans so I was really excited when I learned that shelf-stable gnocchi can be used for the potatoes. First I had to find out what exactly what it was. So I’ll save you all the Google search and share it’s the vacuum sealed package of gnocchi that’s in found in the pasta aisle. Yes, I’ll admit, I must have walked past them a million times before. But I assure you they will now be a pantry staple.

What I love about this is the flavor possibilities are really endless. But for this dish, I brushed the chicken with olive oil, salt, pepper, garlic and rosemary Then I tossed the gnocchi with the same mix of oils and spices.

These were pretty big pieces of chicken, so I threw them in a 400 degree oven for about 30 minutes before giving the gnocchi a stir and adding broccoli flowerets that were tossed with garlic, olive oil, and red pepper flakes. After about another 10 minutes, everything was good to go.

I finished it off with just a drizzle of fresh lemon juice over everything just to brighten it up.

What we were most impressed with was the texture of the gnocchi. It gets crispy and brown on the outside but still stays soft on the inside. So good!

What’s one of your favorite pantry staples that could be considered a little outside the box (no pun intended there!)? Whatever it is, I hope you enjoy it in good health and surrounded by those you love.

Eat will my friends!


2 responses to “What’s Cooking This Week: Sheet Pan Suppers”

  1. Beth Avatar
    Beth

    Pan fried gnocchi is also really good and easy. Heat pan over medium heat. Put gnocchi into dry pan. Stir fry until golden. Toss with oil, Parmesan cheese, and herbs.

    Liked by 1 person

    1. tarbym Avatar
      tarbym

      Trying that next!

      Like

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