Sheet-Pan Gnocchi With Mushrooms and Spinach Recipe
Ratings4 out of 54,585 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesMrs. G2 years agoThe shelf stable gnocchi doesn’t get boiled before going in the oven? It doesn’t seem it would soften up. Want to try this tonight but I don’t want to waste it if it needs to be cooked first in water.Lydia2 years agoMrs. G,The last two times I made gnocchi, I used a cast iron skillet and added olive oil. It was delicious and didn't take too much time at all. The inside of the gnocchi is soft and the outside has a lovely crunch on it. I think putting it on a sheet pan and then baking it would have the same result. Mangia!Theo By-The-Sea2 years agoGnocchi absolutely does not need to be boiled first. See and try Ali’s Crispy Gnocchi With Burst TomToes and Mozzarella - another winner from the awsome Ms. Slagle!Steve H.2 years agoToo much mustard flavor. Suggest a tsp of Dij...