I love a recipe that requires little prep, tastes good, and is ready in less than 30 minutes for busy weeknights, don't you? I found this recipe in a post about ways to eat less meat and as much as I love my sheet pan gnocchi with chicken and broccolini, I thought this would be a good alternative. Plus I love gnocchi.
I get at least 3 lunch portions, less if I have some for dinner. Let me know what you think in the comments!
Ingredients:
1 lb potato gnocchi (I use shelf-stable)
12 oz 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 garlic cloves, smashed
1 tsp chopped fresh rosemary
Salt and pepper
2 tbsp olive oil
2 tbsp chopped fresh basil (optional)
Pecorino Romano or Parmesan
Directions:
Pre-heat oven to 450 and line a baking sheet with parchment paper. Combine all ingredients except for basil and cheese in a large bowl. Toss to combine. Spread the gnocchi mixture on the baking sheet. Roast for 20-25 minutes, stirring halfway through, or until vegetables are tender and caramelized and tomatoes have started to burst. Serve with basil and grated cheese.
Recipe from The Kitchn.