Crispy Sheet Pan Gnocchi & Veggies
Created by WhatamIgonnaeatnext? on August 10, 2019
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #33115
Ingredients
- 1 pound gnocchi ( potato gnocchi, it can be boxed or frozen. I used the boxed because that's all that was available.)
- 12 ounces bell peppers (baby bell, or 2 bell peppers cut into 1 inch chunks)
- 1 pint grape tomatoes (or cherry tomatoes)
- 1 red onion (cut into 1 inch chunks)
- 4 cloves garlic, smashed
- 1 teaspoon rosemary, coarsely chopped (fresh)
- 1/4 teaspoon salt
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons basil, coarsely chopped (fresh)
- Grated Romano or Parmesan cheese, for garnish
How to Make
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Step 1: Heat oven to 450 degrees Fahrenheit. Grease a baking sheet or line it with parchment paper.
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Step 2: In a large bowl, mix the first 8 ingredients, then drizzle with the olive oil. Mix it all together and spread onto the baking sheet.
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Step 3: Roast in the oven and stir halfway through the cooking time. Cook for 18 to 20 minutes.
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Step 4: When its finished, put the servings into individual bowls and add the garnishment of the basil and the cheese.
Nutritional Facts
- Serving Size: 1 (166.4 g)
- Calories 94.1
- Total Fat - 6.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 1049 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 4 g
- Sugars - 5.2 g
- Protein - 0.9 g
- Calcium - 78.8 mg
- Iron - 0.3 mg
- Vitamin C - 19.2 mg
- Thiamin - 0 mg