Sheet Pan Gnocchi with Tuscan Herb Barramundi￼
INGREDIENTSJump to Recipe
- 12 oz The Better Fish Tuscan® Herb Butter Barramundi, frozen (no need to defrost!)
- 1 pound fresh gnocchi
- 1 pint cherry tomatoes, halved
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 cups spinach, roughly chopped
- ½ cup basil, roughly chopped
- ½ lemon
An easy sheet pan gnocchi recipe is our secret weapon on busy weeknights. Just dump a box of store bought gnocchi on a sheet pan with a pint of cherry tomatoes and a bag of The Better Fish® Tuscan Herb Butter Barramundi, bake, and toss with plenty of fresh spinach! Recipe and photography by Jessie Johnson.
Heat oven to 425℉.
Toss gnocchi, tomatoes, garlic powder, olive oil, salt, and pepper together on a large sheet pan lined with parchment paper. Once mixed, spread everything out in an even layer and place frozen Tuscan Herb Butter Barramundi fillets on top.
Bake at 425℉ for 25-30 minutes until tomatoes are lightly browned and barramundi flakes easily with a fork.
Remove cooked Barramundi fillets to a plate, leaving all other ingredients on the sheet pan.
Add chopped spinach, basil, and the juice of 1/2 lemon to the sheet pan. Use tongs to toss everything together until spinach is slightly wilted.
Divide gnocchi between dinner plates or shallow bowls, place a piece of Barramundi on top of each serving, and serve immediately. Garnish with extra lemon wedges or fresh basil if you like.
This recipe works with shelf-stable fresh gnocchi (usually found in a box in the pasta section), refrigerated gnocchi (usually found with the fresh pastas, near the cheese counter or dairy section), or homemade gnocchi.
This recipe is also very forgiving! Add peeled garlic cloves, a pinch of red pepper flakes, or some sliced onion or shallot to the tomato mixture before roasting for extra flavor. Add extra lemon juice to the final dish if you like, or swap the basil for fresh parsley.