Add gnocchi to saucepan of boiling water. Prep veggies: Cut all of your veggies to uniform sizes for even roasting.This means zucchini in 1/2-inch-thick half-moons, 1/2-inch chunks of red pepper and red onion, and quartered or halved mushrooms, depending on their size. STEP 2. Cook the gnocchi following pack instructions. ; Make seasoning mix: Toss together all of the spices in a small bowl or just add them right on top of your sheet pan! Stir gnocchi through mince mixture, taste and add salt and pepper if needed. Add gnocchi and sauté for 2-4 minutes until gnocchi begins browning on the edges. Top with fresh basil and parmesan cheese. Serves 4 in about 30 minutes. Mix until smooth, add gnocchi and heat through. Cook chilli and courgette for 3 mins until soft. Drain, reserving a ladle of the cooking water, and set aside. Heat the oil in a frying pan. Drain. Gnocchi, cherry tomatoes, sweet corn, asparagus and zucchini is tossed with olive oil and fresh garlic and roasted on one sheet pan until the gnocchi are toasted and the tomatoes start to burst, creating a light sauce. Melt butter in a large shallow frying pan over medium heat. How to make Baked Gnocchi. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Boil for 2-3 minutes until gnocchi floats.