Ingredients
Scale
- 1 package (16 oz) potato gnocchi (shelf-stable or refrigerated)
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Place the uncooked gnocchi in a large mixing bowl. Add the olive oil, garlic powder, dried oregano, red pepper flakes, salt, and pepper. Toss everything together until every gnocchi is evenly coated with the oil and spices.
- Spread the seasoned gnocchi out on the prepared baking sheet in a single layer. Use the bottom of a flat glass or a heavy measuring cup to gently press down on each gnocchi until it is “smashed” and flattened to about half its original thickness.
- Sprinkle the grated Parmesan cheese evenly over the tops of the smashed gnocchi. Make sure some cheese falls onto the pan surface around the edges of the gnocchi to create crispy “cheese lace.”
- Bake in the preheated oven for 18 to 22 minutes, or until the gnocchi are golden brown and crispy on the edges. If you want them extra crunchy, you can broil them for the last 1-2 minutes, watching closely to prevent burning.
- Remove the tray from the oven and let the gnocchi sit for 2 minutes to crisp up further. Sprinkle with fresh chopped parsley and serve immediately while hot.
- Cook Time: 25 minutes
- Diet: Vegetarian