Crispy Sheet Pan Gnocchi and Veggies



Crispy Sheet Pan Gnocchi and Veggies , .


A one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings.


A one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings.

Total Time: 20 Minutes, Servings: 4 Servings

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
  • Grated Pecorino Romano or Parmesan cheese, for serving



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.
  • To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.



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A one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings.

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