Kate Williams, a freelance writer for the AJC, says she and her family have recently been eating a lot of gnocchi. Williams writes that her kids call it “pillow pasta,” and they’ll eat it just about any way.
Shelf-stable gnocchi makes a great weeknight ingredient because, despite the package instructions, it doesn’t need to be boiled before browning. You can simply fry it in a skillet or roast it in the oven.
One of the most popular preparations in Williams’ house essentially amounts to pizza gnocchi — the “pillow pasta” is roasted with tomatoes and garlic, and topped with melty fresh mozzarella and fresh basil.
The sheet pan method below is an even-easier riff on an Ali Slagle recipe from The New York Times, which browns the gnocchi in batches on the stovetop and builds a sauce before moving everything to the oven.
Using a sheet pan eliminates the need to fry the gnocchi in batches and makes a lighter, less saucy dish that’s more suitable for warmer weather.
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