Sheet Pan Gnocchi and Eggs
Making eggs in the oven is a brilliant and easy way to have a delicious breakfast without much effort. These Sheet Pan Gnocchi and Eggs are chock-full of vegetables, some filling and cheesy gnocchi and perfectly-cooked eggs. Makes 2 large or 4 small servings
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 2 servings
- 200 g cooked (or skillet-ready) gnocchi
- 1/8 red onion (sliced)
- 1/2 pound asparagus (trimmed and cut in half)
- 1/2 large bell pepper (roughly chopped)
- 1/2 pound cherry tomatoes
- 4 teaspoon olive oil
- 4 large eggs
- 2 sprigs fresh thyme
- 1 cup fresh spinach
- salt and pepper to taste
Preheat the oven to 425F.
Add the gnocchi, red onion, asparagus, and bell pepper to a half sheet pan (18x13-inch in size).If you are using individual cherry tomatoes, then add them to the pan as well.Mix everything.
If you are using cherry tomatoes on the vine, then add them to the sides of the sheet pan.
Drizzle 3 teaspoons (1 tablespoon) of olive oil over he vegetables and gnocchi. Mix.
Move the vegetables and gnocchi around to make 4 holes for the eggs.
Drizzle the remaining oil into each place for the egg.
Carefully add an egg into each prepared hole between the vegetables, making sure that the egg yolk doesn't break.
Sprinkle with fresh thyme and season with salt and pepper to taste.
Bake for 13-14 minutes or until the eggs are cook to your liking.
Remove the pan from the oven and scatter a cup of fresh spinach over the vegetables. Let it wilt for a minute or two.
Serve family style right in the sheet pan.
- If you are using the same kind of skillet-ready gnocchi then you could use a whole bag (which 280g). I usually buy mine at Costco and their packaging is different. Bag there is 400g, so I use half the bag.
Calories: 457kcal | Carbohydrates: 49g | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 421mg | Sodium: 528mg | Potassium: 802mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4760IU | Vitamin C: 90.9mg | Calcium: 138mg | Iron: 9.5mg