Crispy Sheet Pan Gnocchi and Veggies

A package of gnocchi from the store has always been one of our favorite easy dinners, but now it just got a whole lot easier. That's because we discovered you don't even actually have to boil the gnocchi in order to make it for dinner.

Toss them directly from the package onto a sheet pan with a slew of veggies, roast them for 20 minutes, scoop into bowls, and dig in.

Crispy Sheet Pan Gnocchi and Veggies Recipe



Ingredients

• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• 1 (12-ounce) bag mixed baby bell peppers (or 2 medium 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
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons coarsely chopped fresh basil leaves
• Grated Pecorino Romano or Parmesan cheese, for serving

Instructions

1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

Recipe Adapted : Crispy Sheet Pan Gnocchi and Veggies @ thekitchn

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