One of the better “convenience products” now available in supermarkets are these packages of vacuum packed gnocchi. In other words, they are shelf-stable until you open the package.

A great new pantry item to add to your list. Of course, making these potato dumplings yourself would be better but this sheet pan gnocchi recipe is a nice one to keep in your arsenal to keep your dinners exciting, easy to prepare and of course, delicious.

Gnocchi gets Greekafied with shrimp, Ouzo flavoured tomato sauce and Feta and Graviera cheeses. Winner-Winner Gnocchi Dinner!

Sheet Pan Gnocchi With Shrimp and Feta

(serves 4)

1lb. package of shelf-stable gnocchi or frozen

4 Tbsp. olive oil

1/4 tsp. salt

1/8 tsp. ground pepper

Tomato Sauce

4 Tbsp. unsalted butter

1 cup grated onion

3 cups tomato puree (I like using hand-crushed plum tomatoes or fresh tomato, passed through box grater)

salt and pepper

1/2 tsp. ground star anise or a shot of Ouzo

pinch of chilli flakes

1lb. of raw shrimp, peeled and deveined

1/2 cup grated Graviera (or Gruyere or Gouda)

1 Cup Crumbled Feta

1/4 cup chopped fresh parsley (or chives)

Pre-heated 450F oven

1. Line a medium sized baking tray with parchment and place the gnocchi, olive oil, salt and pepper and toss to coat. Spread out on tray and bake for 10 minutes, toss, bake another 6-7 minutes or until some begin to brown.
2. Meanwhile, make your sauce by adding butter into a skillet over medium heat. Once melted add the onions, tomato sauce, salt and pepper and simmer for about 20 minutes or until thick. Add star anise or Ouzo, chilli flakes, stir in and keep warm.
3. Add your shrimp to a bowl, season with salt and pepper, add half the tomato sauce and toss. Empty shrimp on to the baked gnocchi, pour the remaining sauce on top plus the grated cheeses.
4. Place tray back in the oven for 5-6 minutes until cheese is melted and gooey good.
5. Take out of the oven, divide and plate. Garnish with chopped parsley or chives.