Gnocchi with Shredded Beef — a make-ahead Yom Tov appetizer

This dish layers roasted, store-bought gnocchi with warmed shredded beef and a garlicky parsley mayonnaise so it feels both comforting and light. It's designed for occasions where you want a composed appetizer that can mostly be prepped ahead and assembled shortly before serving.

• Garlic Parsley Mayo: blend the mayo, garlic, lemon, mustard, salt, pepper, and parsley and refrigerate up to one week. Store it in a piping bag for easy dotting when plating.
• Roasted gnocchi: you can roast gnocchi ahead and refrigerate until ready to reheat and serve.

• 16 oz package gnocchi
• 1 cup grape tomatoes
• 1/4 cup oil, 1 tsp salt, pinch black pepper
• Garlic Parsley Mayo: 3/4 cup mayonnaise, 1 garlic clove, 1 tbsp lemon juice, 1 tsp yellow mustard, 1/2 tsp kosher salt, 1/4 tsp coarse black pepper, about 1/4 cup packed parsley
• 1–1 1/2 cups prepared shredded beef for serving
• Crispy onions and fresh parsley leaves for garnish

1. 1Preheat oven to 425°F and line a baking sheet with parchment. Add gnocchi and grape tomatoes, drizzle with oil, salt, and pepper, and toss.
2. 2Roast for 30 minutes, until the gnocchi are golden and crisp at the edges.

1. 1Warm the shredded beef.
2. 2To plate: place roasted gnocchi and tomatoes in the center of an appetizer plate, top with shredded beef, sprinkle crispy onions, add dollops of Garlic Parsley Mayo, and garnish with parsley leaves.

• The recipe follows the author's no-boil approach to gnocchi used elsewhere: roasting store-bought gnocchi yields a crisp exterior without the traditional boiling step.

• For storage and serving convenience: keep the mayo in a piping bag for neat plating, roast gnocchi ahead, and freeze shredded beef portions for future use.

• Serve as an appetizer for Yom Tov or any gathering where you want a composed small plate.

Reader questions referenced in the comments

Readers ask about using frozen parsley, frozen gnocchi, and whether gnocchi should be reheated or served cold. The recipe itself instructs roasting fresh or packaged gnocchi and serving warm after topping with warmed shredded beef and room-cold mayo.

This is a straightforward, composed appetizer that reduces last-minute work by delegating most steps to make-ahead prep. Roasting store-bought gnocchi simplifies texture and timing, and the Garlic Parsley Mayo provides a bright counterpoint to the rich shredded beef.