February 1, 2025

Simple Sheet-Pan Gnocchi with Edamame

Crispy, flavorful, simple. This sheet-pan gnocchi pairs a package of shelf-stable gnocchi with frozen edamame for a quick supper. They’re roasted until perfect crispy and golden on a sheet-pan. It’s flavored with garlic, jalapeno, lemon, herbs, parsley, sesame oil, and a healthy, cheesy dusting of nutritional yeast. All baked together on one pan in about half an hour, this recipe is a perfect no-fuss weekend favorite.

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Simple Suppers

The social and political climate has been looming dark lately, and it’s zapped me of a lot of my energy for the most basic things. Having the concentration for writing. Making plans for the future. The will to tidy the kitchen. And although the battle for motivation and compassion continues, one thing that will always make things a little better is good food. Good and simple food. Food that is flavorful and filling, vibrant and homey. These days I’m turning to simple suppers. Recipes that take much very little concentration or energy to make, and give back much more than what was put in. Recipes that don’t use too many dishes, so I can put off tidying the kitchen just a little longer.

I find myself gravitating to meals that start with a convenience item and develop from there. Things like this gnocchi that starts with shelf stable pasta and frozen edamame. Or turning frozen dumplings into a creamy, flavorful soup with simple fresh vegetables. Making the most basic vegetable stir-fry and adding scallion pancakes on the side. I’ve been finding that taking a little bit of the cooking work off my plate has really made it a lot more likely that I’ll actually- well, get something on my plate.

Looking for One-Pot, One-Pan Type Recipes? Try of these!

All things Gnocchi? Try one of these recipes!

Sheet-Pan Gnocchi Tips and Tricks

This recipe is intended for shelf-stable gnocchi for an easy, no-fuss super. We also added shelled edamame to the ingredients to add some bulk- fresh or frozen edamame will do just fine.
You absolutely do not need to boil gnocchi before eating- you just need to cook it. In this case we roasted the gnocchi for half an hour resulting in dumplings that are crispy on the outside and tender in the middle (along with the most addictively crunchy edamame).
I used parsley at the end for some freshness, but cilantro would be just as tasty here.
I’ve made another version of this dish where I included a creamy sauce (a flour-thicken oatmilk sauce with garlic, essentially). It was also delicious, and if you prefer a saucier pasta I recommend it.

Simple Sheet-Pan Gnocchi with Edamame

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

16 oz. package of gnocchi
8 oz. shelled edamame (fresh or frozen)
1/2 medium onion, diced
1/2 jalapeño, minced
2 cloves garlic, sliced
1 1/2 whole lemon, divided
1 tsp. dried sage
1 tsp. dried oregano
1 tsp. dried thyme
1/4 cup olive oil
1/4 cup nutritional yeast
1/4 cup fresh parsley, finely chopped
1-2 tbsp. sesame oil
Salt and pepper, to taste

Instructions

Preheat the oven to 450F (230C). Place the gnocchi, edamame, onion, garlic jalapeno, sage, oregano, and thyme on a baking sheet. Cut one lemon into quarters and add it to the baking sheet as well. Add the olive oil, and some salt and pepper, and toss to coat.
Bake in the preheated oven for around 30 minutes taking it out once after about 20 minutes to stir the ingredients around.
After 30 minutes the gnocchi should be crispy. Remove from the oven and top with nutritional yeast, fresh parsley, sesame oil, the juice of the remaining half lemon, and salt and pepper to taste. Squeeze the juice from the roasted lemons and discard the rinds. Stir well. Serve warm and enjoy.

https://veryveganval.com/2025/02/01/simple-sheet-pan-gnocchi-with-edamame/