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Sheet-Pan Gnocchi

Simplify your cooking without sacrificing taste with this Sheet-Pan Gnocchi! For a vegetarian option, you can sub 14 ounces of extra-form tofu for the salmon in step 2 and roast it alongside the gnocchi and veggies for the full 27–30 minutes.

Dietitian Pick,Dinner,Oven-Baked,Simply Schnucks
6 Serving(s)
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Sheet-Pan Gnocchi

Ingredients

  • 3 (6 oz.) pkgs. Mowi fresh skin-on Atlantic salmon fillets
  • 2 Italian Herb Bombs, melted and divided (see notes)
  • 3 tbsp. Schnucks lemon juice
  • 1 (17.6 oz.) pkg. potato gnocchi
  • 1 (10.8 oz.) pkg. Schnucks frozen broccoli florets
  • 1 pint cherry tomatoes
  • 1 small red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/4 cup Schnucks shaved Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees. Line a large sheet pan with foil and coat with cooking spray.
  2. In a bowl, whisk together 1 tablespoon melted Italian Herb Bomb and lemon juice. Add salmon and gently turn to coat. Season with salt and black pepper, if desired. Refrigerate, covered, 15 minutes.
  3. Arrange gnocchi, broccoli, cherry tomatoes, red onion and bell peppers in a single layer on prepared sheet pan. Drizzle with remaining Italian Herb Bomb and, if desired, salt and black pepper. Stir to coat.
  4. Roast 15 minutes, then turn over gnocchi. Make 6 empty spots on pan and fill each with salmon. Continue roasting until salmon is light pink and internal temperature reaches 145 degrees, 12–15 minutes.
  5. Remove from oven and transfer gnocchi-veggie mixture to serving plates. Top with salmon and Parmesan. Serve warm immediately.
Protein Flex

Sub 14 ounces of extra-firm tofu for the salmon in Step 2 and roast for the full 27–30 minutes with the gnocchi and veggies.

Mowi

The Mowi Fresh Skin-On Atlantic salmon offers convenience without compromising on quality or flavor. Full of omega-3 fats, it makes this easy sheet pan recipe a great solution for a nutritious week night dinner.

Italian Herb Bombs

To make Italian Herb Bombs (listed in the ingredient list), please see this recipe.

Nutrition Facts

408 Calories Per ServingFat: 18gSaturated Fat: 3gCholesterol: 45mgSodium: 515mgCarbohydrates: 38gFiber: 4gSugars: 4gProtein: 23g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe