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Sheetpan Gnocchi with Romesco

Once we learned we didn’t have to boil it, our gnocchi game really changed. It’s so easy to get these pillowy pastas super crispy in a sheet pan, and they can roast alongside other ingredients for extra flavor and and nutrients!

Chef Tip: Roasting the garlic in the skin first prevents it from burning, it will get buttery and squeeze right out after about fifteen minutes in the oven.


  • 2 cups baby tomatoes

  • 3-4 garlic cloves, unpeeled

  • 2 packages of 7.5 oz package of refrigerated gnocchi

  • Olive oil

  • Salt

  • Haven’s Kitchen Red Pepper Romesco

  • 1 cup of fresh basil leaves, leaves cut in ribbons

  • Parmesan cheese

  • Lemon



Preheat oven to 425. Add tomatoes, garlic, and gnocchi to a large baking dish. Toss with a glug of oil and a hefty pinch of salt.


Roast for 15 minutes, then remove garlic from skin and add it back to the gnocchi, along with about ¼ pouch of Romesco. Stir and return to the oven for another 15 minutes. Toss with the basil, Parmesan and a squeeze of lemon

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Gluten-free. Vegan,…

This recipe is also great with our Herby Chimichurri sauce.

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