Sheet Pan Gnocchi and Roasted Vegetables.
This Sheet Pan Gnocchi and Roasted Vegetables is a vibrant, easy one-pan meal bursting with flavor and color, perfect for a hearty dinner with minimal cleanup!
Equipment
- Sheet Pan
- Mixing Bowl
- Spatula
- Measuring Spoons
- Grater or peeler
Ingredients
- 16 ounce uncooked potato gnocchi
- 1 pint grape tomatoes
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 red onion chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch crushed red pepper
- 0.5 cup freshly shaved parmesan cheese for topping
- fresh herbs sprinkle, optional
Instructions
- Preheat your oven to 425°F (220°C) to ensure crispy gnocchi and caramelized vegetables.
- In a large mixing bowl, combine chopped red bell pepper, orange bell pepper, red onion, and grape tomatoes.
- Drizzle 3 tablespoons olive oil over the vegetables. Sprinkle garlic powder, salt, black pepper, oregano, basil, and crushed red pepper. Toss to coat evenly.
- Add the uncooked potato gnocchi to the bowl and gently mix until everything is evenly coated with oil and seasonings.
- Transfer the gnocchi and vegetable mixture onto a sheet pan, spreading it out evenly to avoid steaming.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through. The gnocchi should be golden and vegetables tender and slightly charred.
- Sprinkle freshly shaved parmesan cheese over the dish during the last 5 minutes of roasting to melt and crisp slightly.
- Remove from oven, garnish with fresh herbs if desired, and serve hot.
Notes
- Customize the vegetables based on what you have for a versatile meal.
- Ensure the sheet pan is well-oiled and avoid overcrowding to prevent gnocchi from sticking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.