Dinner Recipe | Crispy Sheet Pan Gnocchi and Veggies

Crispy Sheet Pan Gnocchi and Veggies


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


Instructions:
  • Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
  • 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.
  • Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  • etc
  • etc

  • For Full Instruction: thekitchn.com

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