Sheet Pan Gnocchi and Vegetables
Toasty gnocchi, burst tomatoes, and caramelized peppers come together on one pan for a simple, flavorful dinner the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Sheet Pan / Oven-Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (16 oz) package uncooked potato gnocchi
1 pint grape tomatoes
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ red onion, chopped
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly cracked black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper flakes
¼ cup freshly shaved Parmesan cheese (for topping)
Sprinkle of fresh herbs (such as basil or parsley), for garnish
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with foil and spray with nonstick spray.
Spread gnocchi, tomatoes, peppers, and onions on the sheet pan.
Drizzle with olive oil and sprinkle with garlic powder, salt, pepper, oregano, basil, and crushed red pepper. Toss everything well to coat evenly.
Roast for 20–25 minutes, tossing once halfway through, until tomatoes burst and peppers are soft and caramelized.
Serve immediately with a generous sprinkle of Parmesan cheese and fresh herbs.
Notes
Trader Joe’s Cauliflower Gnocchi Option:
Spray your pan well and separate frozen gnocchi pieces. No need to defrost, but remove any large ice crystals. Roast 25–30 minutes. They won’t crisp as much as regular gnocchi but still taste great.
Great as a vegetarian main or a side dish with grilled protein.
Try adding mushrooms, zucchini, or asparagus for variety.
Find it online: http://elladishes.com/sheet-pan-gnocchi-and-vegetables/
