Roasted Gnocchi and Vegetables
A dump and roast kind of side. Gnocchi roasted crispy with veggies, tomatoes and herbs.
Ingredients
- 1 pound fresh, shelf-stable potato gnocchi gluten free gnocchi works well in this recipe
- 1 yellow bell pepper, cut in small chunks
- 1 orange bell pepper, cut in small chunks
- 1 pint cherry or grape tomatoes
- 1 small red onion, cut in small chunks
- 2 garlic cloves smashed
- 1/2 tsp dried rosemary Italian seasoning works well
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp fresh chopped basil leaves
- Grated Parmesan for serving optional
- Nonna Pia's balsamic glaze optional (but not really) 😉
Instructions
- Pre-heat oven to 450°F. Line a rimmed baking sheet ("13×18") with parchment paper.
- In a large bowl add the gnocchi, veggies, tomatoes, garlic, rosemary, salt and pepper. Drizzle in the olive oil and toss together until coated well. Spread the mixture evenly on the sheet pan.
- Roast for 18-20 stirring halfway through until gnocchi is toasty and veggies are tender. Add the fresh basil and toss gently. The cherry tomatoes will be juicy, which is perfect with the gnocchi.
- Serve and sprinkle with parmesan and drizzle with Nonna Pia's if you like.
Notes
Make this sheet-pan side dish a complete meal by adding in pan fried Italian chicken sausage, or smoked turkey sausage. Slice in coins and sear until golden in a large non-stick skillet. Toss in with the gnocchi and veggies once they are cooked.Â
I used al fresco, mild Italian style chicken sausage for this recipe. I also love Hillshire farms smoked turkey sausage.Â
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Nutritional facts for this recipe may vary depending on portion size. The facts do not include the sausage, parmesan, or balsamic glaze.