What I'm Cooking Lately: "SHEET PAN GNOCCHI WITH BRUSSEL SPROUTS AND TOMATOES"

can't a girl blog about movies and cooking on the same page?

(Watch the video version here on my TikTok)

Keeping this intro short and sweet as no one wants a long-ass recipe introduction paragraph:

Handwritten recipe circa Fall 2023

I developed this recipe back in October of 2023 (it has gone through some simplifications you will see reflected below) and have made it probably about 2 times a month, as it has become my boyfriend’s favorite meal that I make!

---

SHOPPING LIST:

This recipe really doesn’t use measurements and is more of a “measure-with-your-heart” type thing.

• 1 package of gnocchi

• 1 package of baby tomatoes

• 1 bag of Brussel sprouts (If they come loose just grab roughly the same amount’s worth of baby tomatoes)

• 1 package of bocconcini

• 1 jar of pesto (roughly 6 tablespoons are needed)

PANTRY ITEMS:

These are things you probably already have in your kitchen.

• Olive oil

• Salt

• Pepper

Optional razzle-dazzle:

• Dried or fresh basil

• Parmesan

---

(This recipe usually makes about three big servings.)

1. Preheat your oven to 425 degrees Fahrenheit. Fill a pot 3/4’s of the way with water, add a pinch of salt, and put on the stove over medium-high heat (We want it to come to a boil). Cover a baking sheet tray with parchment paper.

2. Wash and half your baby tomatoes. Wash, peel, and half your brussel sprouts. Add both to the lined baking tray.

3. Once the water has begun to boil, add your gnocchi. Once the gnocchi begins to float on the top of the water, it is cooked and ready to be strained.

4. Add the cooked and strained gnocchi to the baking tray with the halved veggies and drizzle with olive oil.

5. Add 6 tbsp, one at a time, around the sheet pan to distribute evenly. Add salt, pepper, and optionally dried basil. Then toss/stir with a spoon to spread the pesto and seasonings around the tray.

6. Once the oven has preheated, put the sheet pan in for 20 minutes.

7. When the 20 minutes are up, remove the sheet pan from the oven, sprinkle with torn pieces of bocconcini (I usually end up using about 4/5ths of a package), and put the sheet pan back in the oven for 5 minutes.

8. After the 5 minutes is up, remove the sheet pan from the oven (and don’t forget to shut your oven off!). Top with razzle-dazzle of your choice and convenience (dried or fresh basil, parm, etc), spoon into bowls and enjoy!

   

Voila! Enjoy your sheet pan gnocchi!

---

Thanks for reading “Welcome to the Gabhouse”! Cooking is a major part of my life and I didn’t want to limit this blog to being just media-related as I find the two go hand in hand!

If you liked this recipe/random addition of food blogging in your email, let me know and I’ll do some more!