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Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies

Yields4 Servings
 1 lb refrigerated or shelf-stable store bought gnocchi
 3 shallots, thinly sliced
 4 cloves garlic, chopped
 1 ½ cups sliced zucchini (1/2 inch slices)
 10 oz grape or cherry tomatoes cut in half
 1 cup fresh or frozen corn kernals
 ¼ cup olive oil
 ½ fresh lemon, juiced
 1 stick salted butter
 salt & pepper to taste
 sliced fresh basil
1

Pre heat oven to 425˚F with the rack in the middle. Line a 18x13" sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.

2

Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.

3

While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.

4

Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.

Ingredients

 1 lb refrigerated or shelf-stable store bought gnocchi
 3 shallots, thinly sliced
 4 cloves garlic, chopped
 1 ½ cups sliced zucchini (1/2 inch slices)
 10 oz grape or cherry tomatoes cut in half
 1 cup fresh or frozen corn kernals
 ¼ cup olive oil
 ½ fresh lemon, juiced
 1 stick salted butter
 salt & pepper to taste
 sliced fresh basil

Directions

1

Pre heat oven to 425˚F with the rack in the middle. Line a 18x13" sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.

2

Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.

3

While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.

4

Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.

Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies

~ Marla Meridith

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