Editor’s Note: Kathy Campbell’s move to another city marked the end of her long-running and beloved column in this newsletter, “Kathy’s Kitchen.” To fill the recipe void, we’re introducing this new column “Neighborhood Flavor,” which will feature recipes submitted by you, our readers. The yummy gnocchi recipe below was submitted by a BWNA board foodie.
Do you have a favorite recipe to share for the July-August newsletter? If so, please email it to editor@bwnapdx.org prior to the next submission deadline of June 11. Thanks!
Sheet Pan Roasted Gnocchi
Ingredients:
- 1 lb gnocchi (fresh, shelf-stable, or frozen)
- 1 lb mushrooms, sliced
- 2 shallots, chopped
- 3 Tbs olive oil
- ½ tsp salt
- ¼ tsp pepper
- ¼ c grated parmesan cheese
- 1 lemon, zested
Instructions:
- Mix (uncooked!) gnocchi with mushrooms, shallots, olive oil, salt, and pepper.
- Spread out on a foil-lined sheet pan.
- Bake at 400° for 20 minutes, stirring halfway through.
- Garnish with parmesan, lemon zest, and more salt and pepper before serving.
Makes 4 servings. Enjoy!