Growing up, my uncle had a mustache and ate corn like a typewriter. Like methodically row by row with a little ding at the end with little kernel bits getting caught in his moustache and I thought it was the funniest thing I’d ever seen as a kid.
We ate a LOT of corn growing up which probably why I love it so much. We even had corn shaped corn holders and whenever I saw them on the dinner table I’d be HYPED. It’s the one vegetable I don’t really think of as a vegetable. It’s just corn. I could eat it every night and never get tired of it, which is why every summer without fail I lose all self control the second it shows up, and you are going to see it in everything I make for the next two months. So consider this your warning.
Anyways, you asked for sheet pan dinners, and as you can tell I am SO happy it’s corn and tomato season cause I love what they do on a sheet pan. The tomatoes burst and become the sauce and they roast on up a sheet with corn so there’s already so much good flavor. The gnocchi gets crispy at the edges and the Italian sausage and anchovy butter are just added bonus flavor bombs. The anchovies melt into everything and you won’t taste them I PROMISE, you’ll just taste something savory and a little mysterious you can’t quite place. It goes ver whipped ricotta with lemon and arugula. It sounds fancy but hands on time is 10 minutes and the oven does the rest.
Enjoy!
sheet pan jammy tomato gnocchi and sausage
TOTAL TIME: 45 minutes
HANDS ON TIME: 10 minutes
SERVES: 2-4
before you start
you need a large sheet tray for this, don’t try to scale it down or use a smaller pan, because the moisture levels are specific and things need room to roast, not steam. I genuinely don’t know how it’ll behave if you adjust the quantities, so unless you’re comfortable experimenting, make it as written.
please do not skip the lemon zest at the end. It sounds like a small thing and it is a small thing, but it makes a disproportionately huge difference.
arugula is optional, it’s just as good without it but I like the hit of cold green and the bitter pop against everything else.
make it easy:
skip whipping the ricotta and just spoon it on as-is
use anchovy paste instead of fillets