Crispy Sheet Pan Gnocchi and Veggies #vegetarian #onepandinner

Crispy Sheet Pan Gnocchi and Veggies #vegetarian #onepandinner

Need formulas and thoughts for brisk and simple broiler prepared weeknight suppers and dinners? This solid dish is incredible for veggie lovers or in case you're attempting to eat more vegetables in your dinners. To make this, you'll need solidified or new gnocchi, cherry tomatoes, garlic, ground dark pepper and olive oil.

A bundle of gnocchi from the store has dependably been one of our preferred simple suppers, however at this point it just got a mess simpler. That is on the grounds that we found you don't even really need to heat up the gnocchi so as to make it for supper. Hurl them legitimately from the bundle onto a sheet skillet with a large number of veggies, cook them for 20 minutes, scoop into dishes, and delve in. Truly — that is it. It's a diversion changing approach to make a go-to weeknight feast considerably even more a success.

Make this sheet skillet supper a prompt expansion to your weeknight program. Simmering the gnocchi as opposed to bubbling them won't give you that light, dumpling surface you're utilized to, however it seemingly makes them stunningly better. They get firm and seared outwardly — practically like cooked potatoes — while staying chewy and delicate within. The tomatoes are critical here, as they pop while they cook, making only a smidgen of succulent sauce for the entire blend. Give everything a hurl or two preceding scooping the blend into dishes, and present with a lot of ground cheddar and hacked new basil.

A one-container supper of simmered gnocchi and vegetables that doesn't expect you to heat up the dumplings.

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Crispy Sheet Pan Gnocchi and Veggies #vegetarian #onepandinner


  • 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
  • Grated Pecorino Romano or Parmesan cheese, for serving


  1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

For more detail :

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