Crispy Sheet Pan Gnocchi &Veggies

This dinner will quickly become an addition to your weeknight dinner roster. Roasting the gnocchi instead of boiling them won’t give you that light, dumpling texture you’re used to, but it arguably makes them even better.

They get crispy and browned on the outside — almost like roasted potatoes— while remaining chewy and tender on the inside.

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Crispy Sheet Pan Gnocchi and Veggies

Yield: 5

Author: The Kitchn

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

A one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings.

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Ingredients

• 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers)
• 1 small red onion
• 4 cloves garlic
• 3 sprigs fresh rosemary
• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• 1 pint grape or cherry tomatoes
• ¼ teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil, plus more for drizzing
• 4 ounces burrata cheese (optional)
• 2 sprigs fresh basil
• Grated Pecorino Romano or Parmesan cheese, for serving
• Red pepper flakes (optional)

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
2. Prepare the following, adding each to the same large bowl as it is completed: Cut 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers) into 1-inch chunks. Halve and thinly slice 1 small red onion. Mince 4 garlic cloves. Pick the leaves from 3 fresh rosemary sprigs and coarsely chop until you have 1 teaspoon.
3. Add 1 pound gnocchi, 1 pint grape or cherry tomatoes, 1/2 teaspoon kosher salt, and a few generous grinds of black pepper. Drizzle with 2 tablespoons olive oil and gently toss to combine. Transfer to the baking sheet and spread into an even layer.
4. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown, 18 to 20 minutes total.
5. Remove the baking sheet from the oven. Immediately tear 4 ounces burrata cheese if using and the leaves from 2 sprigs fresh basil into bite-sized pieces and scatter over the gnocchi and vegetables. Sprinkle with grated Pecorino or Parmesan cheese and red pepper flakes if desired. Drizzle with more olive oil, if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

https://www.anthologyofcrumbs.com/crispy-sheet-pan-gnocchi-and-veggies

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Mains, Pasta Grains & Rice, Vegan & Vegetarian