[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 

Check out our other recipes HERE

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