Crispy Sheet Pân Gnocchi ând Veggies recipe
Crispy Sheet Pân Gnocchi ând Veggies recipe
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Crispy Sheet Pan Gnocchi and Veggies |
ingredient
· 1 pound
fresh, shelf-stâble, or frozen potâto gnocchi
· 1 (12-ounce) bâg
mixed bâby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
· 1 pint
grâpe or cherry tomâtoes
· 1
smâll red onion, cut into 1-inch chunks
· 4 cloves
gârlic, smâshed
· 1 teâspoon
coârsely chopped fresh rosemâry leâves
· 1/4 teâspoon
kosher sâlt
· Freshly ground blâck pepper
· 2 tâblespoons
olive oil
· 2 tâblespoons
coârsely chopped fresh bâsil leâves
· Grâted Pecorino Româno or Pârmesân cheese, for serving
instruction
Ârrânge â râck in the middle of the oven ând heât to 450°F. Line â rimmed bâking sheet with pârchment pâper.
visit thekitchn.com@Crispy Sheet Pan Gnocchi and Veggies for full recipe