Oven Baked Recipe | Crispy Sheet Pan Gnocchi and Veggies By thekitchn.com
Make this sheet pan dinner an immediate addition to your weeknight roster. #ovenbakedrecipe #recipe #foodrecipes
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound fresh, shelf-stable, or frozen potato gnocchi 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks 1 pint grape or cherry tomatoes 1 small red onion, cut into 1-inch chunks 4 cloves garlic, smashed 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
Instructions:
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, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
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