Crispy Sheet Pan Gnocchi and Veggies
- 4
- 20 minutes
- 18-20 minutes
Ingredients
- 2 med Bell Peppers
- 1 small red onion
- 4 cloves garlic
- 3 sprigs fresh Rosemary
- 1 pound fresh, shelf stable, or frozen potato gnocchi
- 1 pint grape or cherry tomatoes
- 1/4 teaspoon Kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil, plus more for drizzlin
- 4 oz mozzarella or burrata cheese
- 2 sprigs fresh basil
- Grated Pecorino Romano or Parmesan cheese, for serving
- Red pepper flakes to taste
Directions
- Preheat to 450°F
- Cut bell peppers into 1 inch chunks. Halve and thinly slice red onion. Mince garlic. Pick leaves from rosemary & coarsely chop.
- Add all to bowl, and add gnocchi, tomatoes, salt, & black pepper.
- Drizzle w/ 2 Tablespoons oil, gently toss, and transfer to baking sheet in even layer.
- Roast, Stirring halfway through, for 18-20 minutes total.
- Remove from oven. Tear cheese & basil leaves into bite-sized pieces, add to pan.
- Sprinkle w/ Parm & pepper flakes.
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