Crispy Sheet Pan Gnocchi and Veggies
Course: Sides, LunchCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
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!
