Crispy Sheet Pan Gnocchi and Veggies

Name: Crispy Sheet Pan Gnocchi and Veggies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 pound fresh, shelf-stable, or frozen potato gnocchi; 1 (12-ounce) bag mixed baby bell peppers, cut into 1-inch chunks; 1 pint grape or cherry tomatoes; 1 small red onion, cut into 1-inch chunks; 4 cloves garlic, smashed; 1 teaspoon coarsely chopped fresh rosemary leaves; 2 tablespoons olive oil; 2 tablespoons coarsely chopped fresh basil leaves; 1/4 teaspoon kosher salt; Freshly ground black pepper; Grated Pecorino Romano or Parmesan cheese, for serving

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Crispy Sheet Pan Gnocchi and Veggies

Recipe by GenevaWatsonCourse: Sides, LunchCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 pound fresh, shelf-stable, or frozen potato gnocchi

1 (12-ounce) bag mixed baby bell peppers, cut into 1-inch chunks
1 pint grape or cherry tomatoes
1 small red onion, cut into 1-inch chunks

4 cloves garlic, smashed
1 teaspoon coarsely chopped fresh rosemary leaves
2 tablespoons olive oil

2 tablespoons coarsely chopped fresh basil leaves
1/4 teaspoon kosher salt
Freshly ground black pepper

Grated Pecorino Romano or Parmesan cheese, for serving

Directions

Place a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

Add gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and black pepper to a large bowl. Drizzle with oil and gently toss to combine.
Spread gnocchi mixture evenly onto prepared baking sheet.
Roast for 18-20 minutes, stirring halfway through, until gnocchi are plump and vegetables are tender and caramelized.

To assemble, divide gnocchi and vegetable mixture between serving bowls. Garnish each with basil and grated cheese.
Serve immediately!