Crispy Sheet Pan Gnocchi and Veggies Recipe

Crispy Sheet Pan Gnocchi and Vegetables
Crispy Sheet Pan Gnocchi and Veggies Recipe
This Vegetarian Sheet-Pan Gnocchi Bake is easy, healthy, and delicious! Gnocchi gets tossed in a pan together with fresh vegetables, and then baked in the oven to bubbly perfection. Easily made vegan or gluten-free, this is a meal the whole family will love!

Crispy Sheet Pan Gnocchi and Vegetables
Ingerdients
  • 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.

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