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Crispy Sheet Pan Gnocchi and Veggies

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Sheela from Kitchn

Ingredients

  • 1 pound fresh shelf-stable or frozen gnocchi
  • 2 medium bell peppers or one bag of frozen bell peppers cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion cut into 1-inch chunks
  • 2 tablespoons minced garlic
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves optional
  • Grated Pecorino Romano or Parmesan cheese optional

Instructions

  1. Arrange a rack in the middle of the oven and heat to 450°F and line a rimmed baking sheet with foil
  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and 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, if using.