We loved this gnocchi dish. Well, the veggie-lovers in my house did. I can't speak for the rest. It was so quick and easy to put together, especially using refrigerated fresh gnocchi from the store. It's super wonderful when you make it, but the leftover gnocchi got mealy, unfortunately. Maybe using homemade gnocchi would help with that problem. But then it's not quick and easy anymore! Lol. The leftover veggies are great, at least.
adapted from the Kitchn
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
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.
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
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.
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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