This is the dinner I make when everyone is hungry now and I would prefer to wash exactly one pan.
The hot sheet pan gives shelf-stable gnocchi crisp edges without boiling a pot of water. Cut the broccoli smaller than you think so it chars in the same time.
Bring the whole pan to the table. The crispy bits disappear first, followed by the negotiations over who has to eat the last piece of broccoli.
Quantities update with the servings control. “To taste” ingredients stay intentionally inexact.
Heat the oven to 425°F with the sheet pan already inside.
Toss the gnocchi, broccoli, olive oil, and salt together, then spread everything on the hot pan.
Roast for 15 minutes, tossing once, until the broccoli is charred and the gnocchi are golden.
The gnocchi vanished. Three broccoli pieces were accepted without a formal complaint.
May contain egg, milk depending on the products used. Always check labels for your needs.
