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Sheet Pan Roasted Gnocchi & Veggies
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Ingredients:
1 lb Fresh or Store-Bought Gnocchi, uncooked
2 Bell Peppers, any color, cut into 1-inch pieces
1 Pint Cherry Tomatoes
1 Large Red Onion, cut into 1-inch pieces
4 -5 Garlic Cloves, smashed
Rosemary Leaves
Salt & Pepper, to taste
1 Tbsp Olive Oil
Fresh Basil Leaves, chopped, for topping
Grated Parmesan Cheese, for topping
Directions:
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Chop the bell peppers and onion. Peel the garlic cloves. Lay a knife sideways on top of the garlic cloves and use your hand to press down to “smash” the garlic.
Add the gnocchi (uncooked), peppers, tomatoes, onion, and garlic to a mixing bowl. Drizzle with 2 Tbsp olive oil and stir to coat.
Pour the mixture onto the baking sheet and spread into an even layer. Sprinkle rosemary leaves, salt, and pepper over the top.
Bake for 10 minutes then remove from the oven and stir. Return to the oven and bake for another 10-15 minutes.
Serve, topped with fresh chopped basil and grated parmesan cheese.
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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Chop the bell peppers and onion. Peel the garlic cloves. Lay a knife sideways on top of the garlic cloves and use your hand to press down to “smash” the garlic.
Add the gnocchi (uncooked), peppers, tomatoes, onion, and garlic to a mixing bowl. Drizzle with 2 Tbsp olive oil and stir to coat.
Pour the mixture onto the baking sheet and spread into an even layer. Sprinkle rosemary leaves, salt, and pepper over the top.
Bake for 10 minutes then remove from the oven and stir. Return to the oven and bake for another 10-15 minutes.
Serve, topped with fresh chopped basil and grated parmesan cheese.
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