Sheet Pan Gnocchi and Roasted Vegetables.
A quick sheet-pan meal of roasted gnocchi with cherry tomatoes, bell peppers, and shaved Parmesan.
Servings: 2 servings
Ingredients
- 1 16 oz package uncooked potato gnocchi
- 1 pint grape tomatoes
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/2 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 pinch crushed red pepper
- 1/4 cup freshly shaved Parmesan cheese, for topping
- sprinkle of fresh herbs
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and coat lightly with nonstick spray.
- In a large bowl, combine the gnocchi, grape tomatoes, chopped red and orange bell peppers, and chopped red onion.
- Drizzle the vegetables and gnocchi with 3 tablespoons olive oil, then add garlic powder, salt, black pepper, dried oregano, dried basil, and a pinch of crushed red pepper; toss until everything is evenly coated and seasoned.
- Spread the mixture in a single layer on the prepared baking sheet, making sure gnocchi pieces are not clumped together.
- Roast for 20–25 minutes, tossing once halfway through, until the tomatoes are bursting and the peppers are soft and caramelized and the gnocchi are golden in spots.
- Remove from the oven and transfer to plates. Sprinkle with freshly shaved Parmesan and a light sprinkle of fresh herbs, then serve immediately.
- If using frozen cauliflower gnocchi, do not thaw; roast on a nonstick sheet for about 25–30 minutes, watching for doneness as the exterior may brown differently.
Equipment
- Baking Sheet
- Aluminum Foil
- Mixing Bowl
- Measuring Spoons
- Measuring cup
- Spatula or tongs
- nonstick cooking spray
Notes
- Adapted slightly from The Kitchn.