This vegan crispy sheet pan gnocchi is a complete one-pan meal featuring roasted potato gnocchi, lentils, and colourful ...

Place the gnocchi on a quarter sheet baking pan and set aside. Place the asparagus and sugar snap peas on ¾ of a half sheet baking pan. Add the red spring onions on the remaining ¼ of the pan.

The gnocchi is roasted in the same pan as the vegetables so there's no need to boil it. 'The Pioneer Woman' also uses an easy shortcut ingredient that's a real timesaver.

First of all, the semolina-based gnocchi dough is made in a saucepan, then is poured into a baking tray to cool, becoming almost polenta-like in texture. When it cools, you use a cookie cutter to ...

Add the gnocchi, breaking apart any pieces that are stuck together, and cook, stirring occasionally, until golden and browned in spots, 3 to 4 minutes. Transfer to a plate or bowl.

Spread gnocchi, sausage and vegetables in an even layer. Bake for 20 minutes, stirring after 10 minutes. Remove the pan from the oven and evenly sprinkle fresh mozzarella cheese cubes over the top.

Add beans, gnocchi, enchilada sauce, and broth, then stir until combined. Top with cheese. Transfer to oven and bake gnocchi until cheese is melted and bubbly, about 10 minutes.

Preheat oven to 400°. Bring a large saucepan of lightly salted water to a boil. Lightly coat a 13-by-9-inch (3-quart) baking pan with cooking spray.