Crispy Sheet Pan Gnocchi With Vegetables
By Jessica Lawson
Images
Ingredients
- 1 17.6oz package of shelf-stable gnocchi (uncooked)
- 1 pint grape or cherry tomatoes
- 1 12oz bag baby bell peppers, quartered (or 2 bell peppers cut into chunks)
- ½ medium red onion, cut into ½ inch slices
- 4 cloves garlic, smashed with peel on
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon red wine vinegar (or fresh lemon juice)
- ¼ cup chopped fresh basil
- 2-3 cups arugula for serving (optional)
- Shaved parmesan for serving
Procedure
Preheat oven to 425°F.
Cut baby bell peppers into quarters, removing seeds and stems.
Slice red onion into ½-inch sections.
Smash unpeeled garlic cloves.
In a large bowl, combine the peppers, tomato, red onion, dried oregano and dried parsley, ¼ teaspoon of salt and black pepper to taste. Toss vegetable mixture together with 2 tablespoons of olive oil.
Add gnocchi to the sheet pan and toss with 1 tablespoon of olive oil, salt and pepper. Spread in a single layer covering about ⅓ of the sheet pan.
Add the vegetables to the remaining space on the sheet pan.
Add unpeeled garlic cloves on top of vegetables and drizzle with a bit of olive oil.
Bake at 425°F for 20-25 minutes until gnocchi are slightly golden and crispy and vegetables are cooked through with a little bit of char. Tomatoes will begin to burst and become jammy.
Remove garlic cloves from the pan, peel, and mash together with remaining olive oil, red wine vinegar and a pinch of salt.
Pour dressing onto sheet pan and gently stir all ingredients together with a wooden spoon.
Divide arugula into serving dishes and top with gnocchi and veggies.
Garnish with fresh basil and shaved parmesan.
Cut baby bell peppers into quarters, removing seeds and stems.
Slice red onion into ½-inch sections.
Smash unpeeled garlic cloves.
In a large bowl, combine the peppers, tomato, red onion, dried oregano and dried parsley, ¼ teaspoon of salt and black pepper to taste. Toss vegetable mixture together with 2 tablespoons of olive oil.
Add gnocchi to the sheet pan and toss with 1 tablespoon of olive oil, salt and pepper. Spread in a single layer covering about ⅓ of the sheet pan.
Add the vegetables to the remaining space on the sheet pan.
Add unpeeled garlic cloves on top of vegetables and drizzle with a bit of olive oil.
Bake at 425°F for 20-25 minutes until gnocchi are slightly golden and crispy and vegetables are cooked through with a little bit of char. Tomatoes will begin to burst and become jammy.
Remove garlic cloves from the pan, peel, and mash together with remaining olive oil, red wine vinegar and a pinch of salt.
Pour dressing onto sheet pan and gently stir all ingredients together with a wooden spoon.
Divide arugula into serving dishes and top with gnocchi and veggies.
Garnish with fresh basil and shaved parmesan.
Crispy Sheet Pan Gnocchi With Vegetables
By Jessica Lawson
Ingredients
- 1 17.6oz package of shelf-stable gnocchi (uncooked)
- 1 pint grape or cherry tomatoes
- 1 12oz bag baby bell peppers, quartered (or 2 bell peppers cut into chunks)
- ½ medium red onion, cut into ½ inch slices
- 4 cloves garlic, smashed with peel on
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon red wine vinegar (or fresh lemon juice)
- ¼ cup chopped fresh basil
- 2-3 cups arugula for serving (optional)
- Shaved parmesan for serving
Procedure
Preheat oven to 425°F.
Cut baby bell peppers into quarters, removing seeds and stems.
Slice red onion into ½-inch sections.
Smash unpeeled garlic cloves.
In a large bowl, combine the peppers, tomato, red onion, dried oregano and dried parsley, ¼ teaspoon of salt and black pepper to taste. Toss vegetable mixture together with 2 tablespoons of olive oil.
Add gnocchi to the sheet pan and toss with 1 tablespoon of olive oil, salt and pepper. Spread in a single layer covering about ⅓ of the sheet pan.
Add the vegetables to the remaining space on the sheet pan.
Add unpeeled garlic cloves on top of vegetables and drizzle with a bit of olive oil.
Bake at 425°F for 20-25 minutes until gnocchi are slightly golden and crispy and vegetables are cooked through with a little bit of char. Tomatoes will begin to burst and become jammy.
Remove garlic cloves from the pan, peel, and mash together with remaining olive oil, red wine vinegar and a pinch of salt.
Pour dressing onto sheet pan and gently stir all ingredients together with a wooden spoon.
Divide arugula into serving dishes and top with gnocchi and veggies.
Garnish with fresh basil and shaved parmesan.
Cut baby bell peppers into quarters, removing seeds and stems.
Slice red onion into ½-inch sections.
Smash unpeeled garlic cloves.
In a large bowl, combine the peppers, tomato, red onion, dried oregano and dried parsley, ¼ teaspoon of salt and black pepper to taste. Toss vegetable mixture together with 2 tablespoons of olive oil.
Add gnocchi to the sheet pan and toss with 1 tablespoon of olive oil, salt and pepper. Spread in a single layer covering about ⅓ of the sheet pan.
Add the vegetables to the remaining space on the sheet pan.
Add unpeeled garlic cloves on top of vegetables and drizzle with a bit of olive oil.
Bake at 425°F for 20-25 minutes until gnocchi are slightly golden and crispy and vegetables are cooked through with a little bit of char. Tomatoes will begin to burst and become jammy.
Remove garlic cloves from the pan, peel, and mash together with remaining olive oil, red wine vinegar and a pinch of salt.
Pour dressing onto sheet pan and gently stir all ingredients together with a wooden spoon.
Divide arugula into serving dishes and top with gnocchi and veggies.
Garnish with fresh basil and shaved parmesan.