Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers
Ingredients
- 1 red onion red onion
- 1 red bell pepper red bell pepper
- 4 cloves garlic cloves garlic
- 14 ounces zucchini noodles
- 1 pint cherry tomatoes
- 14 ounces gnocchi
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 4 large basil leaves large basil leaves
- 1/4 cup shredded Parmesan
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Instructions
- Place the onions, bell peppers, garlic, zucchini, tomatoes, and gnocchi into a large mixing bowl (separating any of the gnocchi if they’re sticking to each other). Add the olive oil, salt and pepper and mix thoroughly with a wooden spoon.,Simply Recipes / Ciara Kehoe
- Divide the gnocchi and vegetables between 2 rimmed baking sheet and spread everything out as much as possible.,Simply Recipes / Ciara Kehoe
- Roast the gnocchi and vegetables until all of the ingredients are tender and some have slightly browned spots where they’re touching the pan, 20-25 minutes.,Simply Recipes / Ciara Kehoe
- Remove the pans from the oven and set it on the stove or another heat-proof surface.,Find the garlic cloves, and carefully (without burning yourself) squeeze them out of their skins, then placing the cloves in a corner of the sheet pan so you can mash it.,Use a fork to mash each clove into a paste, then use a spatula or a wooden spoon to toss all of the ingredients (carefully loosening any bits that are sticking to the pan).,Simply Recipes / Ciara Kehoe
- Divide the gnocchi and vegetables onto 4 plates and sprinkle with basil and cheese on top of each serving. Serve.,Simply Recipes / Ciara Kehoe
- The gnocchi and vegetables can be stored in the refrigerator in an airtight container for up to 1 week.,To reheat, spread it out on a sheet pan, cover it with foil, and put it in a 350°F oven for about 10 minutes, until everything is heated through; the exact timing will depend on the size of your gnocchi and how crowded your pan is.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original