Imported from the web

Crispy Sheet Pan Gnocchi and Veggies

Name: Crispy Sheet Pan Gnocchi and Veggies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 bag (12 oz) Mixed baby bell peppers (Or use 2 medium bell peppers; cut into 1-inch chunks.); 1 Red onion (Small; halved and thinly sliced.); 4 cloves Garlic (Minced.); 3 sprigs Fresh rosemary (Pick leaves and coarsely chop until you have 1 teaspoon.); 1 lb Potato gnocchi (Fresh, shelf-stable, or frozen.); 1 pint Grape or cherry tomatoes; 0.25 tsp Kosher salt (The ingredient list says 1/4 teaspoon; the instructions specify 1/2 teaspoon.); Black pepper (Freshly ground; instructions call for a few generous grinds.); 2 tbsp Olive oil (Plus more for drizzling, if desired; the additional amount is unspecified.); 4 oz Burrata cheese (Optional; tear into bite-sized pieces.); 2 sprigs Fresh basil (Tear the leaves into bite-sized pieces.); Pecorino Romano or Parmesan cheese (Grated, for serving.); Red pepper flakes (Optional; for serving.)

Imported by Katrina Liao on SeeMeCook

A one-pan dinner of roasted gnocchi with sweet peppers, red onion, garlic, rosemary, and tomatoes. It needs no boiling, and is finished with fresh basil, cheese, and optional burrata.

4 servings25 minItalian

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Ingredients

1 bag (12 oz) Mixed baby bell peppers (Or use 2 medium bell peppers; cut into 1-inch chunks.)
1 Red onion (Small; halved and thinly sliced.)
4 cloves Garlic (Minced.)
3 sprigs Fresh rosemary (Pick leaves and coarsely chop until you have 1 teaspoon.)
1 lb Potato gnocchi (Fresh, shelf-stable, or frozen.)
1 pint Grape or cherry tomatoes
0.25 tsp Kosher salt (The ingredient list says 1/4 teaspoon; the instructions specify 1/2 teaspoon.)
Black pepper (Freshly ground; instructions call for a few generous grinds.)
2 tbsp Olive oil (Plus more for drizzling, if desired; the additional amount is unspecified.)
4 oz Burrata cheese (Optional; tear into bite-sized pieces.)
2 sprigs Fresh basil (Tear the leaves into bite-sized pieces.)
Pecorino Romano or Parmesan cheese (Grated, for serving.)
Red pepper flakes (Optional; for serving.)

Steps

1
Arrange a rack in the middle of the oven and heat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
2
Cut the peppers into 1-inch chunks. Halve and thinly slice the red onion. Mince the garlic. Pick the rosemary leaves and coarsely chop them until you have 1 teaspoon. Add each prepared ingredient to the same large bowl as you finish it.
3
Add the gnocchi and tomatoes to the bowl. Season with the kosher salt (the ingredient list gives 1/4 teaspoon; the instructions specify 1/2 teaspoon) and a few generous grinds of black pepper.
4
Drizzle with 2 tablespoons olive oil and gently toss to combine.
5
Transfer the mixture to the prepared baking sheet and spread it into an even layer.
6
Roast for 18 to 20 minutes total, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown.
7
Remove the baking sheet from the oven. Immediately tear the burrata, if using, and the basil leaves into bite-sized pieces, then scatter them over the gnocchi and vegetables.
8
Sprinkle with grated Pecorino or Parmesan and red pepper flakes, if desired. Drizzle with more olive oil, if desired, and serve.

Notes

The structured ingredient list specifies 1/4 teaspoon kosher salt, while its instructions specify 1/2 teaspoon; this discrepancy is preserved rather than resolved. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.