Name: Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 red onion, sliced into 1/2-inch thick strips -; 1 orange or red bell pepper, sliced into 1/2–inch strips -; 4 cloves garlic, unpeeled -; 14 ounces zucchini noodles (about 4 cups) -; 1 pint cherry tomatoes -; 14 ounces gnocchi (fresh or shelf-stable) -; 1/4 cup olive oil -; 1 1/2 teaspoons kosher salt -; 1/4 teaspoon freshly ground black pepper -; 4 large basil leaves, cut crosswise into very thin strips -; 1/4 cup shredded Parmesan -

Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers

1. 1 red onion, sliced into 1/2-inch thick strips -

2. 1 orange or red bell pepper, sliced into 1/2–inch strips -

3. 4 cloves garlic, unpeeled -

4. 14 ounces zucchini noodles (about 4 cups) -

5. 1 pint cherry tomatoes -

6. 14 ounces gnocchi (fresh or shelf-stable) -

7. 1/4 cup olive oil -

8. 1 1/2 teaspoons kosher salt -

9. 1/4 teaspoon freshly ground black pepper -

10. 4 large basil leaves, cut crosswise into very thin strips -

11. 1/4 cup shredded Parmesan -

How to cook deliciously - Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers

1. Stage

Preheat the oven to 450°F.

2. Stage

Season the gnocchi and vegetables: 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.

3. Stage

Divide gnocchi and vegetables on baking sheets: Divide the gnocchi and vegetables between 2 rimmed baking sheet and spread everything out as much as possible.

4. Stage

Roast the gnocchi and vegetables: 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.

5. Stage

Mash garlic cloves and incorporate into gnocchi and vegetables: 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).

6. Stage

Serve: Divide the gnocchi and vegetables onto 4 plates and sprinkle with basil and cheese on top of each serving. Serve.

7. Stage

Storage and reheating: 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? Leave us stars below!