Crispy Sheet Pan Gnocchi and Veggies
Modified by Elli Original recipe from kitchn.com
- 1 pound fresh (shelf-stable, or frozen potato gnocchi)
- 2 medium bell peppers (mixed colors) (cut into 1-inch chunks or slices)
- 1 pint grape or cherry tomatoes (for color use multi-colored)
- 1 medium/lg sweet onion (cut into strips)
- or
- 1 small/med red onion or shallot
- 1 pkg ‘Zoodles’ spiralized veggies (Yellow and Green Zucchini, carrots, sweet potato)
- Optional: sliced mushrooms to taste
- 2 teaspoon jarred crushed garlic
- 1 teaspoon coarsely chopped fresh rosemary leaves
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh basil leaves
- Optional: Imitation Scallops or other small fish
- Optional if making Dairy: Grated Pecorino Romano or Parmesan cheese (for serving)
- Optional if making Meat:Add cooked ground beef (Kosher sausage, Turkey cubes, or even Hot Dog slices (or cubes))
-
Arrange a rack in the middle of the oven and heat to 450°F.
-
Line a rimmed baking sheet with parchment paper
-
Place the gnocchi, peppers, tomatoes, onion, zoodles, mushrooms, (fish or meat or cheese), garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl.
-
Drizzle with the oil and gently toss to combine.
-
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
-
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.
-
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days
This recipe is all about Colors and creativity!
Feel free to modify to your personal taste.
-elli-