Recipe Background
One-Pan Baked Gnocchi features a vibrant, simple-to-clean meal.
Ah, my first apartment in the city—a dingy, creaky shoebox with a leak that formed an indoor splash zone every time it rained. It was the first space I called my own. Amidst unpacked boxes and mismatched furniture, one constant was my trusty stash of gnocchi. With limited counter space and even less time, one-pan dinners quickly became my best friend. Adapting to a small oven and limited pots, I discovered the magic of roasting gnocchi alongside vibrant cherry tomatoes. A little sprinkle of garlic powder made it sing, while the roasted tomatoes burst into their own as a vibrant sauce, mingling deliciously with the fish fillets.
This recipe became my go-to “welcome home” meal after a long day. The simplicity of throwing it all on one sheet pan was liberating. The fresh basil and lemon juice added a pizzazz that made me feel like I might just have room for a few notches of sophistication after all. I learned early on to line my baking sheet with parchment paper to avoid the dreaded cleaning later. Spinach and basil, gently wilted by the lingering warmth of the oven, found their place at the end for a pop of green and flavor. Needless to say, every bite felt like a small victory in the culinary world of single-living.
Stored in my memory, this dish not only fed my body but also my newfound independence. With its appealing assembly and intoxicating aroma, it made unpacking boxes seem just a little less daunting. Somehow, it encapsulated the essence of my first solo venture into adulthood, filled with a delicate balance of chaos and comfort.
Ingredients
- 1 (16-ounce) package gnocchi
- 1 (16-ounce) container cherry tomaotes halved
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 (12-ounce) package The Better Fish® Tuscan Herb Butter Barramundi frozen fish fillets can substitute The Better Fish Lemon Herb Butter Barramundi frozen fish fillets
- 2 cups spinach
- 1/2 cup basil chopped, plus more, whole leaves, to taste for garnish
- 1/2 lemon juiced
Directions
- Preheat the oven to 425 degrees F.
- Line a large rimmed baking sheet with parchment paper.
- On the prepared baking sheet, add the gnocchi, the tomatoes, the garlic powder, the olive oil, the salt, and the black pepper and toss together gently to combine.
- Spread the gnocchi mixture out evenly on the baking sheet.
- Place the frozen fish fillets on top of the gnocchi mixture.
- Bake until the tomatoes are lightly browned and the fish fillets are flaky, about 25-30 minutes.
- Using tongs or a seafood spatula, transfer the fish fillets to a plate, leaving the gnocchi mixture on the baking sheet.
- Onto the baking sheet with the gnocchi, add the spinach, 1/2 cup of the basil, and the lemon juice and use tongs to toss together until the spinach has slightly wilted, about 2 minutes.
- Serve the fish fillets and the gnocchi mixture garnished with the extra basil leaves.
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