Ingredients
Scale
- 1 package (16 oz) shelf-stable or refrigerated potato gnocchi
- 2 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent the cheese from sticking and to ensure an easy cleanup.
- In a large mixing bowl, add the uncooked gnocchi, olive oil, garlic powder, dried oregano, salt, and pepper. Toss everything together until every piece of gnocchi is evenly coated in the oil and spices.
- Spread the seasoned gnocchi out on the prepared baking sheet in a single layer. Take a flat-bottomed glass or a measuring cup and gently press down on each gnocchi until it is flattened or “smashed.” If the glass sticks, dip the bottom of it in a little olive oil first.
- Sprinkle the grated Parmesan cheese generously over the top of each smashed gnocchi. Try to get a little bit of cheese on the parchment paper around the edges; this creates those delicious crispy cheese “skirts.”
- Place the baking sheet in the oven and bake for 20 to 25 minutes. You are looking for the edges to be deep golden brown and the cheese to be crispy. Halfway through, you can rotate the pan to ensure even browning.
- Remove the pan from the oven and let the crisps sit for 2 to 3 minutes. This allows the cheese to firm up and become extra crunchy. Garnish with fresh parsley if desired and serve warm.
- Cook Time: 30 minutes
- Diet: Vegetarian