One-Pan Baked Gnocchi

Time :35

Yield :4 servings

Recipe Background

This is a fantastic way to make dinner and keep the clean-up under control! One-Pan Baked Gnocchi has the tender potato pasta mixed with juicy cherry tomatoes and wilted spinach for a full Mediterranean feeling. Of course, being served alongside savory, herbaceous fish doesn't hurt either! Don't muck about with multiple pots and pans, and keep things simple and delicious with One-Pan Baked Gnocchi!

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.