Easy Crispy Roasted Gnocchi (With Garlic and Italian Herbs)

This easy crispy roasted gnocchi is golden on the outside, soft and tender on the inside, and tossed with olive oil, garlic, and Italian herbs. Made with store-bought gnocchi and ready in about 15 minutes, it's a delicious side dish or quick addition to dinner.

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Course dinner, lunch

Cuisine Italian inspired

Ingredients

1 16 oz package store-bought potato gnocchi
2 Tbsp olive oil
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon kosher salt or to taste
¼ teaspoon black pepper
2 tablespoons freshly grated Parmesan cheese optional

Instructions

Preheat the oven to 400°F. Lightly grease a large baking sheet or line it with parchment paper.
Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes, or until the gnocchi begins to float.
Drain the gnocchi thoroughly and let it sit for about 1 minute to release excess moisture.
Transfer the gnocchi to a large bowl. Add the olive oil, garlic powder, oregano, basil, thyme, salt, and black pepper. Gently toss to coat evenly.
Spread the gnocchi in a single layer on the prepared baking sheet.
Roast for 10 minutes, turning halfway through, until lightly golden and crisp around the edges. Roast for an additional 2–5 minutes if you prefer extra crispy gnocchi.
Remove from the oven and sprinkle with Parmesan cheese and fresh parsley, if desired. Serve immediately.

Notes

se shelf-stable or refrigerated potato gnocchi.
Drain thoroughly before roasting for the best texture.
Avoid overcrowding the baking sheet.
Roasting times may vary depending on the gnocchi brand and your oven.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

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