Sheet Pan Gnocchi and Vegetables
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 people
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Course
Main Course
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Cuisine
American
Sheet Pan Gnocchi and Vegetables
Description
The recipe starts by spreading uncooked potato gnocchi with a variety of colorful vegetables on a foil-lined baking sheet coated with nonstick spray. Olive oil and a blend of seasonings including garlic powder, dried oregano, basil, salt, black pepper, and a pinch of crushed red pepper evenly coat the ingredients. Roasting at a high temperature gives the gnocchi a gentle browning and soft interior while the tomatoes burst and the peppers soften and caramelize.
Freshly shaved Parmesan cheese and a sprinkle of fresh herbs added after roasting provide a savory finish with aromatic brightness. This sheet pan method makes preparation straightforward and minimizes washing up while preserving the distinct qualities of each component.
For different gnocchi types like cauliflower gnocchi, the cooking time may vary slightly, and using nonstick spray and monitoring for crispness helps prevent sticking. The dish can be served immediately as a simple vegetarian main or side dish.
Ingredients
- 1 potato gnocchi uncooked, 16 ounce package
- 1 pint grape tomatoes
- 1 red bell pepper chopped
- 1 bell pepper chopped, orange
- ½ red onion chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- 1 pinch crushed red pepper
- ¼ cup Parmesan Cheese for topping, freshly shaved
- fresh herbs sprinkle
Instructions
- Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray.
- Spread the gnocchi, tomatoes, peppers and onions on the baking sheet. Drizzle with the olive oil. Sprinkle with the garlic powder, salt, pepper, oregano, basil and crushed red pepper and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
- Roasted for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting and the peppers to be soft and caramely.
- Serve the gnocchi immediately. Sprinkle with the parmesan cheese and a sprinkling of fresh herbs!
- To make this with Trader Joe's cauliflower gnocchi: make sure your pan has nonstick spray on it and that the gnocchi are not clumped today. You do not need to defrost the gnocchi, but make sure any large pieces of ice or freezer burn are removed. I roast for about 25 to 30 minutes with the TJ's cauliflower gnocchi. The outside may not get quite as crisp and toasty as potato gnocchi.
Notes
- Adapted from The Kitchn with slight modifications for seasoning.
- When using frozen cauliflower gnocchi, ensure they are separated and free from excess ice before roasting.
- Do not defrost cauliflower gnocchi; roast directly for about 25–30 minutes for best texture.
User Reviews
Overall Rating
5
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