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Sheet Pan Roasted Gnocchi & Veggies
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Ingredients:
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| 1 lb Fresh or Store-Bought Gnocchi, uncooked+ Add to Shopping List |
| 2 Bell Peppers, any color, cut into 1-inch pieces+ Add to Shopping List |
| 1 Pint Cherry Tomatoes+ Add to Shopping List |
| 1 Large Red Onion, cut into 1-inch pieces+ Add to Shopping List |
| 4 -5 Garlic Cloves, smashed+ Add to Shopping List |
| Rosemary Leaves+ Add to Shopping List |
| Salt & Pepper, to taste+ Add to Shopping List |
| 1 Tbsp Olive Oil+ Add to Shopping List |
| Fresh Basil Leaves, chopped, for topping+ Add to Shopping List |
| Grated Parmesan Cheese, for topping+ Add to Shopping List |
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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