Gnocchi is a pillowy potato pasta typically boiled in water like other pastas, but a recent trend in roasting all of the ingredients for a meal on a single sheet pan has inspired a new way to cook them. Shelf-stable or refrigerated gnocchi can be roasted straight out of the package, resulting in a crispy, chewy texture. Bell peppers, cherry tomatoes, red onion, basil, and garlic round out the meal.
I love the current “sheet pan supper” trend, which combines desire to roast everything with the need to get a healthy weeknight dinner on the table quickly. Cooking everything on the same sheet pan allows the veggies to roast in the meat’s juices, which amplifies the flavor.
This was another of Guy’s solo-parenting sheet pan suppers. Combine Italian turkey sausage, sliced packaged polenta, cubed butternut squash, and sliced mushrooms on one sheet pan, and bake.
Guy did some solo parenting while I was on a recent business trip, and he had zero problems getting dinner on the table. For this dish, he made four mini meat loaves seasoned with barbecue sauce and surrounded by broccoli, halved cherry tomatoes, sliced mushrooms, and green beans.
This is one of my favorite recipes. Arrange cubed onion and butternut squash on a baking sheet, and top with chicken thighs. Roast everything together, then blend the vegetables into the soup and add the chopped chicken meat.
The chicken juices and butternut add a delicious richness to the soup. I always double this recipe so that it makes dinner for several nights.