CRISPY SHEET PAN GNOCCHI AND VEGGIES

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A bundle of gnocchi from the store has consistently been one of our number one simple meals, however now it just got a ton simpler. That is on the grounds that we found you don’t even really need to heat up the gnocchi to make it for supper. Throw them straightforwardly from the bundle onto a sheet container with a huge number of veggies, cook them for 20 minutes, scoop into bowls, and dive in. Truly — that is it. It’s a game-changing approach to make a go-to weeknight feast considerably to a greater extent a success.

Make this sheet dish supper a prompt expansion to your weeknight list. Broiling the gnocchi as opposed to bubbling them will not give you that light, dumpling surface you’re utilized to, yet it apparently makes them shockingly better. They get firm and seared outwardly — practically like broiled potatoes — while staying chewy and delicate within. The tomatoes are significant here, as they pop while they cook, making only a bit of piece of delicious sauce for the entire blend. Give everything a throw or two preceding scooping the blend into bowls, and present with a lot of ground cheddar and slashed new basil.

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

  1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  4. 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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RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days