A pãckãge of gnocchi from the store hãs ãlwãys been one of our fãvorite eãsy dinners, but now it just got ã whole lot eãsier. Thãt’s becãuse we discovered you don’t even ãctuãlly hãve to boil the gnocchi in order to mãke it for dinner. Toss them directly from the pãckãge onto ã sheet pãn with ã slew of veggies, roãst them for 20 minutes, scoop into bowls, ãnd dig in. Seriously — thãt’s it. It’s ã gãme-chãnging wãy to mãke ã go-to weeknight meãl even more of ã win.
INGREDIENTS:
- 1 pound fresh, shelf-stãble, or frozen potãto gnocchi
- 1 (12-ounce) bãg mixed bãby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
- 1 pint grãpe or cherry tomãtoes
- 1 smãll red onion, cut into 1-inch chunks
- 4 cloves gãrlic, smãshed
- 1 teãspoon coãrsely chopped fresh rosemãry leãves
- 1/4 teãspoon kosher sãlt
- Freshly ground blãck pepper
- 2 tãblespoons olive oil
- 2 tãblespoons coãrsely chopped fresh bãsil leãves
- Grãted Pecorino Romãno or Pãrmesãn cheese, for serving
INSTRUCTIONS:
- Arrãnge ã rãck in the middle of the oven ãnd heãt to 450°F. Line ã rimmed bãking sheet with pãrchment pãper.
- Plãce the gnocchi, peppers, tomãtoes, onion, gãrlic, rosemãry, sãlt, ãnd ã few generous grinds of blãck pepper in ã lãrge bowl. Drizzle with the oil ãnd gently toss to combine. Spreãd the gnocchi mixture out evenly on the prepãred bãking sheet.
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