Roasted Gnocchi and Vegetables
Francesca Calvo, Actress — Voice Over Artist
Alicia Calvo, MPH, RDN, CDCES, CEDRD
Adapted from: www.thekitchn.com
Yield: 4 Prep time: 5 minutes Cook time: 18 - 20 minutes
Cooking gnocchi just got even easier! We discovered that gnocchi does not need to be boiled. It can simply be tossed right out of the package with a variety of colorful vegetables and roasted on a single sheet pan for 20 minutes. The cherry tomatoes burst while roasting and create a light juicy sauce. Simply toss before serving and top with freshly grated Parmesan cheese and chopped fresh basil. And voila!
Ingredients:
2 medium bell peppers, cut into 1” chunks
1 small red onion, sliced thinly
4 cloves garlic, minced
3 sprigs fresh rosemary, coarsely chopped
1 pound fresh or shelf-stable potato gnocchi
1 pint cherry or grape tomatoes
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling
4 ounces buffalo mozzarella cheese (optional)
2 sprigs fresh basil, chopped
Grated Pecorino Romano or Parmesan cheese, for serving
Red pepper flakes
Instructions:
1. Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
2. Add bell pepper chunks, sliced red onion, minced garlic, and rosemary in a large bowl.
3. Add 1 pound gnocchi, 1 pint cherry tomatoes, 1/2 teaspoon kosher salt, and a few generous grinds of black pepper. Drizzle with 2 tablespoons olive oil and gently toss to combine. Transfer to the baking sheet and spread into an even layer.
4. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown, 15 - 18 minutes total.
5. Remove the baking sheet from the oven. Immediately top with 4 oz. buffalo mozzarella cheese if using and return to oven until cheese is melted, about another 3 - 5 minutes.
6. Top gnocchi mixture with chopped fresh basil. Sprinkle with grated Pecorino or Parmesan cheese and red pepper flakes. Mangia!
Nutrition Facts:
Serves: 4
Calories: 325
Total Fat: 5 g
Total Carbohydrates: 45 g
Protein: 14 g
Equivalents: 2 vegetable proteins, 2 starches, 1 vegetable, 1 fat