Sheet Pan-Roasted California Grapes and Gnocchi Recipe

Introduction

This sheet pan-roasted California grapes and gnocchi dish combines sweet, juicy grapes with tender gnocchi and vibrant broccolini for a quick, flavorful meal. Roasting brings out natural sweetness and adds a delightful caramelized touch, topped off with tangy feta and fresh lemon zest.

Ingredients

• 1 package shelf-stable gnocchi (17.6 oz.)
• 2 cups large red California grapes (about 10 oz.)
• 1 bunch broccolini or broccoli (7.5 oz.), florets cut in half and stems cut in 1/2-inch pieces
• 1 small red onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh chopped thyme
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 3 oz. feta cheese, crumbled
• Finely grated fresh lemon zest, for serving

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). On a large sheet pan, combine the gnocchi, red grapes, broccolini, red onion, and garlic. Drizzle with olive oil, then sprinkle with thyme, sea salt, and black pepper. Toss everything gently to coat evenly.
2. Step 2: Spread the mixture in a single layer on the sheet pan. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the gnocchi is golden and the grapes are soft and slightly caramelized.
3. Step 3: Remove the pan from the oven. Scatter crumbled feta cheese over the roasted ingredients and sprinkle with fresh lemon zest. Serve warm.

Tips & Variations

• Use fresh thyme for the best flavor, but dried thyme can be substituted if necessary—use about 1 teaspoon dried.
• Swap broccolini with asparagus or green beans for a seasonal variation.
• For extra richness, drizzle a little balsamic glaze over the finished dish before serving.
• If you prefer softer gnocchi, parboil them for 1-2 minutes before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The grapes may become softer upon reheating, which adds to their sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of shelf-stable gnocchi?

Yes, fresh gnocchi can be used and may require slightly less roasting time since they cook faster. Keep an eye on them to avoid overcooking.

Are there other cheeses that work well in this recipe?

Feta is recommended for its tangy contrast, but goat cheese or ricotta salata can be great alternatives for a creamy texture and mild flavor.

Sheet Pan-Roasted California Grapes and Gnocchi Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This Sheet Pan-Roasted California Grapes and Gnocchi recipe combines tender gnocchi with sweet, roasted California red grapes, broccolini, and red onions. Tossed in garlic, thyme, and olive oil, then finished with crumbled feta and fresh lemon zest, it offers a harmonious blend of savory, sweet, and tangy flavors perfect for an easy, elegant weeknight meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 package shelf-stable gnocchi (17.6 oz.)
• 2 cups large red Grapes from California (about 10 oz.)
• 1 bunch broccolini or broccoli (7.5 oz.), florets cut in half and stems cut in 1/2-inch pieces
• 1 small red onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh chopped thyme
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 3 oz. feta cheese, crumbled
• Finely grated fresh lemon zest, for serving

Instructions

1. Preheat the oven and prepare vegetables: Preheat your oven to 425°F (220°C). Toss the broccolini florets and stems, sliced red onion, garlic slices, and California red grapes with 2 tablespoons of extra-virgin olive oil, fresh chopped thyme, sea salt, and freshly ground black pepper in a large bowl to evenly coat.
2. Roast the vegetables and grapes: Spread the vegetable and grape mixture evenly on a sheet pan. Roast in the preheated oven for about 20-25 minutes until the broccolini is tender and the grapes are soft and bursting.
3. Cook the gnocchi: While the vegetables roast, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (usually about 2-3 minutes), or until they float to the surface. Drain well.
4. Pan sauté the gnocchi: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cooked gnocchi in batches, sautéing until golden brown and slightly crispy on all sides, about 4-5 minutes.
5. Combine gnocchi with roasted vegetables and grapes: Transfer the roasted broccolini, onions, and grapes to the skillet with the gnocchi. Gently toss everything together to combine, warming through for an additional minute.
6. Serve and garnish: Divide the gnocchi and roasted mixture among plates. Sprinkle crumbled feta cheese over the top and finish with finely grated fresh lemon zest to brighten the flavors. Serve immediately.

Notes

• Use shelf-stable gnocchi for convenience and ease of preparation.
• Red grapes from California offer the perfect balance of sweetness and juiciness that complements the savory elements.
• If broccolini is unavailable, substitute with broccoli florets cut small.
• For a vegetarian option, this recipe is suitable as is, but ensure that feta cheese aligns with your dietary preferences.
• To add a bit of spice, consider sprinkling chili flakes when sautéing the gnocchi.

Keywords: roasted grapes gnocchi sheet pan recipe, California grapes recipes, easy weeknight gnocchi, vegetarian gnocchi dishes, roasted broccolini and grapes