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Shelf-stable gnocchi shines — in all its plump, chewy glory — in my new recipe for sheet-pan gnocchi with sausage and peppers.
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The latest pantry staple in my weeknight rotation is shelf-stable gnocchi, and no one’s more surprised about that than I am. I’ve only infrequently had enough time and energy to make gnocchi from scratch, and when I’m too pressed, I generally rush right past those long-keeping vacu-packs on my way to grab the fresh stuff from the refrigerator aisle.
But then I tried some, and learned that shelf-stable gnocchi is its own potato-ey thing. It’s delightfully chewy and bouncy, more like mochi than an ethereal billow. And I absolutely adore it.
The key is the preparation. Shelf-stable gnocchi is at its best when tossed in oil and cooked at high heat so the edges get nice and crisp to contrast with its soft interior. This is easily done in a skillet, as Ali Slagle proves in her crisp gnocchi with brussels sprouts and brown butter. Or give the plump little dumplings the sheet-pan treatment, as I do in my new recipe for sheet-pan gnocchi with sausage and peppers. With soft silky peppers, a handful of juicy, melting tomatoes, and some rich sausages surrounding the gnocchi, it’s a colorful jumble of textures and flavors.
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Sheet-Pan Gnocchi With Sausage and Peppers
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You can serve it with a big leafy salad, preferably one with crunch, like Andy Baraghani’s leafy greens with turmeric dressing and spicy pistachios. The golden turmeric dressing makes the salad particularly bright and tangy, and it looks especially nice with the pinks and purples of the radicchio, plus whatever greens seem best at the market. And while you could skip the step of candying the nuts in honey, the sweet and spicy bite is well worth those five minutes.
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