Crispy Sheet Pan Gnocchi and Veggies

Ingrediënten

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

1/4 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)

Instructies

Arrange a rack in the middle of the oven and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

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.

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.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown, 18 to 20 minutes total.

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.

Notities

https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360