Sheet Pan Gnocchi and Veggies

Name: Sheet Pan Gnocchi and Veggies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb. potato gnocchi, (fresh, shelf-stable or frozen); 1 12-oz. bag mixed mini bell peppers, (or 2 medium bell peppers, cut into medium chunks); 1 pint grape tomatoes, (or cherry tomatoes); 1 small red onion, (cut into medium size slivers or chunks); 4 cloves garlic, (smashed); 1 tsp. rosemary leaves, (chopped); 1 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 3 Tbsp. olive oil; 2 Tbsp. basil leaves, (coarsely chopped); freshly grated parmesan cheese, (for servings)

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thebeachhousekitchen.com

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Author : MaryAnn Dwyer

pasta sheet pan vegetarian

Instructions

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Step 1

Place rack in middle of oven. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Set aside.

Step 2

To a large bowl, add gnocchi, peppers, tomatoes, onions, garlic, rosemary, salt and pepper. Drizzle with olive oil and toss until well combined. Spread mixture evenly on prepared sheet.

Step 3

Roast, tossing halfway thorugh, until gnocchi begin to plum and veggies are tender and lightly browned, about 20 minutes.

Step 4

Serve in individual bowls garnished with fresh basil and parmesan cheese.

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