Sheet Pan Gnocchi

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour

Ingrédients

1 1/2 lb. refrigerated, shelf-stable, or frozen gnocchi

1 pt. grape tomatoes

4 garlic cloves, finely chopped

2 broccoli crowns, cut into florets

2 medium bell peppers, seeded and cut into 1-in. pieces

1 medium red onion, peeled and cut into 1-in. pieces

1 1/2 tsp. kosher salt

1 tsp. Italian seasoning

1/2 tsp. black pepper

1/4 tsp. red pepper flakes

1/3 c. olive oil

1 (8-oz.) container small fresh mozzarella balls or pearls, drained

1/4 c. chopped fresh basil

4 oz. baby arugula, for serving

Grated parmesan cheese, for serving

Instructions

Preheat the oven to 450°F.

In a large bowl, combine the gnocchi, tomatoes, garlic, broccoli, bell peppers, red onion, salt, Italian seasoning, black pepper, and red pepper flakes. Pour the oil over the gnocchi and vegetables, tossing to coat.

Spoon the gnocchi onto a baking sheet. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the baking sheet from the oven and dot with the mozzarella balls. Bake until the mozzarella is melted, 5 minutes.

Remove the baking sheet from the oven and sprinkle with the basil. Serve hot over the arugula and sprinkled with parmesan, if you like.

Nutrition

• Calories: 443
• Lipides Totaux: 22 g
• Lipides Saturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 52 mg
• Sodium: 801 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 6 g
• Protéines: 17 g