Crispy Sheet Pan Gnocchi and Veggies

Crispy Sheet Pan Gnocchi and Veggies , By www.uniquegiftstips.com .

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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