Do you need to pre-cook or boil the gnocchi?

Nope, not if you're using shelf-stable gluten-free gnocchi. When coated with oil the gnocchi will bake in the oven and taste just as good if not better as gnocchi recipes made with raw boiled gnocchi.

Can you overcook gluten-free gnocchi in the oven?

Yes, if you leave your gnocchi in the oven too long it is likely to become dense and chewy. You want to leave them in the oven just until they puff up and become lightly golden.

What day do Italians eat gnocchi?

In Rome, gnocchi is traditionally eaten on Thursdays. This stems from the Catholic tradition of fasting on Fridays. To prepare for the lack of food ahead, gnocchi was served on Thursdays as a high-calorie dish to keep you full. Read more about the tradition of Italian Gnocchi Thursdays here !

Gluten-Free Baked Gnocchi (Sheet Pan Meal)

Name: Easy Gluten-Free Baked Gnocchi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 14 to 16 ounce package shelf-stable Delallo gluten free potato gnocchi (or mini gnocchi); 4 to 6 curly kale leaves, ribs removed and chopped (~2 to 3 cups chopped); 4 to 6 ounces chopped uncured bacon or turkey bacon; 2 garlic cloves or 1 teaspoon minced; 1 to 2 Tablespoons light olive oil; Splash balsamic vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup shredded Romano or parmigiana cheese (See notes for dairy free); Optional garnish – fresh thyme leaves

Description

Make this easy baked gnocchi with bacon, kale, and Parmesan for a 25 -minute sheet pan dinner that’s gluten-free, nut-free, and delicious!

Ingredients

Units Scale

14 to 16 ounce package shelf-stable Delallo gluten free potato gnocchi (or mini gnocchi)
4 to 6 curly kale leaves, ribs removed and chopped (~2 to 3 cups chopped)
4 to 6 ounces chopped uncured bacon or turkey bacon
2 garlic cloves or 1 teaspoon minced
1 to 2 Tablespoons light olive oil
Splash balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Romano or parmigiana cheese (See notes for dairy free)
Optional garnish – fresh thyme leaves

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
In a large bowl or gallon-sized ziploc bag add the gnocchi, kale leaves, bacon, and garlic. Drizzle with 1 to 2 Tablespoons olive oil, balsamic vinegar, salt and black pepper. Shake or toss well to combine then spread the mixture on the prepared pan in an even layer.
Place the pan on the center rack in the oven to roast, stirring halfway through. Bake for 15 to 20 minutes or until the gnocchi are plump and the bacon is cooked through.
Remove from the oven and sprinkle with the grated cheese. If desired, place back in the oven to melt the cheese while the oven cools or toss to combine right out of the oven. Garnish with fresh thyme, if desired.
Store in an airtight container in the fridge for up to 5 days.

Notes

Substitution Tips – If dairy free, omit the cheese or use a plant-based substitute.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Oven
Cuisine: Italian, American

Nutrition

Serving Size:
Calories: 376
Sugar: 0.9 g
Sodium: 879.9 mg
Fat: 16.8 g
Saturated Fat: 5.7 g
Carbohydrates: 44.1 g
Fiber: 0.5 g
Protein: 12.3 g
Cholesterol: 24.5 mg