The Herd Archives

Monday, April 8, 2019

[AtoZ] Gnocchi & Veggies

One of my goals this year is to try 52 new recipes. I'm...a bit behind but thought it was time to try something new. I have a ton of gnocchi from a recent sale (50cents per bag!) so decided to try a Crispy Gnocchi And Veggies Sheet Pan dish.

It was an incredibly easy dish and pretty tasty, too! I'm looking forward to making it when I have fresh herbs and tomatoes (and hopefully red onions!) from the garden.




The ingredients are pretty easy and I think would be quite flexible. I had frozen peppers so went with those instead of fresh. Seasonings could be switched up as well.


This was an incredibly easy recipe. Put everything in a bowl, add a little olive oil and mix!


Don't forget the garlic! I forgot it in the original picture. Oops!



Seriously it looks amazing even before cooking!





Ingredients
Serves 4

1 (12-ounce) bag Baby bell peppers, mixed
2 tbsp Basil, fresh leaves
4 cloves Garlic
1 pint Grape or cherry tomatoes
1 Red onion, small
1 tsp Rosemary, fresh leaves
Baking & Spices
1 Black pepper, Freshly ground
1/4 tsp Kosher salt
Oils & Vinegars
2 tbsp Olive oil
1 Pecorino romano or parmesan cheese, Grated
1 pound fresh, shelf-stable, or frozen potato gnocchi

Directions

Combine all ingredients --other than fresh basil and cheese--in a large bowl and drizzle with oil.
Mix well and spread on a sheet pan
Bake at 450 for 20 minutes or until gnocchi are crispy
Garnish with cheese and basil 



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