Simplify Dinner: One Pan at a Time
A single pan can deliver weeknight meals that are streamlined, flavorful, and nutritionally balanced. In this demo, learn how to build satisfying dishes that layer vegetables, proteins, and seasonings without extra fuss. We’ll explore flexible techniques that turn pantry staples and fresh ingredients into dinners that are easy to execute, easy to clean up, and easy to make your own.
Roasted Gnocchi with Crispy Garbanzo Beans and Cauliflower
Farro with Spicy Sausage and Apple Cider
Pasta with Garlicky Broccoli Rabe
Roasted Gnocchi with Crispy Garbanzo Beans and Cauliflower
The garbanzo beans are optional! Feel free to use other cooked beans or ditch the legumes altogether and shred in some leftover chicken during the last 4-5 minutes to warm through. Small pieces of sausage or shrimp can be added during the last 8-10 minutes of cooking, too. Use different vegetables based on what’s in season (mushrooms are great here)…make this to suit your family’s preferences.
One of infinite versions.
Serves 6
1 pound shelf-stable or frozen potato gnocchi. If desired, alternatives such as frozen cauliflower or kale gnocchi can also be used (Trader Joe’s carries)
2 shallots, ends trimmed, peeled and quartered
2 cups cauliflower florets/leaves/stems (about 1-inch)
1 can garbanzo beans, drained and patted dry
3 Tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 - 3 cups baby spinach (arugula, or other dark leafy green)
Optional Saucy Components
¼ cup tomato paste
½ cup pesto
2 – 3 Tablespoons reduced balsamic vinegar
2 – 3 Tablespoons lemon juice
Optional Flavorful Textural Garnishes
Red pepper flakes, to taste
Chopped fresh basil and/or parsley
Chopped or whole olives
Capers
Toasted nuts (pistachio nuts, almonds, walnuts, pine nuts
1. Preheat the oven to 425 degrees.
2. Divide the gnocchi, shallots, cauliflower, and beans evenly between 2 rimmed baking sheets. Drizzle with the
olive oil and season with salt and pepper. Gently toss with your hands to coat, then lay the ingredients out in an even layer.
3. Cook, stirring after around 12 minutes when some browning is starting to occur, until the gnocchi are plump and turning brown and the vegetables are tender and caramelized, around 20 minutes. Remove from the oven and turn the oven off. Immediately fold in the spinach along with any of the sauce components and place back in the hot oven for a minute or two so the spinach wilts.
4. To serve, divide evenly among bowls and garnish with the any of the flavorful garnishes. Store leftovers in an airtight container in the refrigerator for up to 5 days. The gnocchi will lose its texture over time, so reheat in a skillet over medium heat with a splash of water.
