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.
