Best 4 Ree Drummond Sheet Pan Gnocchi Recipes

Indulge in a culinary adventure with Ree Drummond's sheet pan gnocchi recipes, a delightful fusion of flavors and textures. These one-pan wonders offer a symphony of taste, effortlessly combining tender gnocchi, roasted vegetables, and savory sauces in a single dish. From classic Italian-inspired creations to innovative twists with bold ingredients, Ree's sheet pan gnocchi recipes cater to diverse palates. Explore the simplicity of her classic Sheet Pan Gnocchi with Roasted Vegetables, where golden-brown gnocchi nestles amidst vibrant bell peppers, zucchini, and tomatoes. Alternatively, try the tantalizing Sheet Pan Gnocchi with Sausage and Peppers, a hearty and flavorful combination of Italian sausage, sweet peppers, and succulent gnocchi. For a creamy and cheesy delight, the Sheet Pan Gnocchi with Broccoli and Cheese Sauce promises a comforting and indulgent meal. If you're craving a vegetarian option, the Sheet Pan Gnocchi with Roasted Cauliflower and Chickpeas offers a burst of color and nutrition. With step-by-step instructions, vibrant recipe photos, and helpful tips, Ree's sheet pan gnocchi recipes guarantee a delicious and memorable dining experience.

Here are our top 4 tried and tested recipes!

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS

Crispy Sheet Pan Gnocchi with Sausage and Peppers image

Broil -- instead of boil -- gnocchi in this quick sheet pan dinner. Peppers, onions, tomatoes and sausage are the perfect bed for the little potato dumplings, which are crusted with Parmesan and broiled until crispy and tender.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound sweet Italian sausage, casings removed, crumbled
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 14-ounce cans cherry tomatoes
One 17.5-ounce package potato gnocchi
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley leaves, chopped

Steps:

Preheat the oven to 425 degrees F.
Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.

CHEESY SAUSAGE ONE-POT GNOCCHI

Cheesy Sausage One-Pot Gnocchi image

This quick dish packs lots of flavors in one pot-Italian sausage, zucchini, pesto, kale and mascarpone, to name a few. Store-bought gnocchi is a convenient shortcut ingredient that cooks in just a few minutes. And since the gnocchi simmers right in the sauce, there's no need for a separate pot.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 pound bulk Italian sausage
2 tablespoons olive oil
1/2 teaspoon chile flakes, or more to taste
3 cloves garlic, minced
1 shallot, thinly sliced
1 cup fresh or frozen corn
1 small zucchini, sliced into 1/4-inch rounds
1 small summer squash, sliced into 1/4-inch rounds
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
2 cups chicken stock
One 15-ounce can tomato sauce
2 heaping tablespoons pesto
One 15-ounce package gnocchi
3 cups torn kale
4 ounces mascarpone
Small block Parmesan, for grating
1/4 cup fresh basil leaves

Steps:

Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.

CREAMY GNOCCHI WITH CHORIZO AND PEPPERS

Creamy Gnocchi with Chorizo and Peppers image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
6 ounces Spanish chorizo, sliced into half moons
6 scallions, white and green parts, sliced
2 cloves garlic, chopped
1 small orange bell pepper, cored and sliced
1 small red bell pepper, cored and sliced
1 small yellow bell pepper, cored and sliced
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
Pinch kosher salt and pinch freshly ground black pepper
1 cup chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
One 1-pound container refrigerated potato gnocchi
1/2 cup grated Parmesan
Basil leaves, for garnish

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

SHEETPAN SAUSAGE SUPPER

Sheetpan Sausage Supper image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Steps:

Preheat the oven to 375 degrees F.
Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

Tips:

Use fresh vegetables. Fresh vegetables will roast better and have more flavor than frozen or canned vegetables.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables in olive oil and seasonings before roasting. This will help them brown and caramelize.
Roast the vegetables at a high temperature. This will help them cook quickly and evenly.
Don't overcrowd the sheet pan. If the vegetables are too crowded, they will not cook evenly.
Stir the vegetables halfway through roasting. This will help them cook evenly and prevent them from sticking to the pan.
Cook the gnocchi according to the package directions.
Add the gnocchi to the sheet pan with the vegetables during the last 5 minutes of roasting.
Serve the gnocchi and vegetables immediately.

Conclusion:

This sheet pan gnocchi with roasted vegetables is a delicious and easy weeknight meal. It is made with simple ingredients and can be customized to your liking. With a few simple tips, you can make this dish a success. So next time you are looking for a quick and easy meal, give this sheet pan gnocchi with roasted vegetables a try.