Sheet-Pan Gnocchi with Tomatoes, Broccolini, and Lemon Salad

Steps

Every amount is written into the step where you use it.

Sheet-Pan Gnocchi with Tomatoes and Broccolini

1. Preheat the oven to 450°F and place a large rimmed sheet pan inside to heat. 15 min
2. Thinly slice 5 garlic cloves and trim the broccolini into 2-inch pieces. 5 min
3. In a large bowl, toss the 32 oz gnocchi, 12 oz cherry tomatoes, and broccolini pieces with 5 tablespoons olive oil, the sliced garlic, ½ teaspoon red pepper flakes, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper until evenly coated. 3 min
4. Carefully remove the hot pan from the oven and spread the gnocchi mixture in a single layer, then roast for 20–25 minutes, shaking the pan once halfway through, until the gnocchi are golden and crisp and the tomatoes have burst. 25 min
5. Scatter the 6 oz torn fresh mozzarella over the hot pan and return to the oven for 2 minutes until just melted. 2 min
6. Slide everything onto a platter or serve directly from the pan, then top with ½ cup torn fresh basil and 2 oz finely grated Parmesan. 2 min

Lemon Saladside

1. Zest 1 teaspoon of lemon zest, then juice the lemon to get 3 tablespoons of fresh lemon juice. 3 min
2. Whisk together the lemon juice, lemon zest, 2 tablespoons olive oil, ½ teaspoon Dijon mustard, ¼ teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until emulsified. 2 min
3. Use a vegetable peeler to shave 1 oz of Parmesan into thin ribbons. 2 min
4. Place the 5 oz baby arugula in a large bowl, drizzle with the dressing, and toss gently to coat. 2 min
5. Top the salad with the shaved Parmesan and 2 tablespoons toasted pine nuts and serve immediately.