Sheet Pan Gnocchi with Peppers and Parmesan

If you like gnocchi boiled, just wait until you try this roasted version! The little potato dumplings puff up (just as they do when boiled), but all the edges get crispy and delicious in the oven. Can't do that with water! And, since it's a sheet pan meal, you can toss everything onto the pan and let the oven to the job. Toasted gnocchi, caramelized vegetables, a sprinkling of herbs, all showered with cheese. Now THAT's a dinner worth mentioning.

If you follow my blog, you know I LOVE sheet pan dinners. And it's not just because I can throw everything on ONE pan and call it a day. It's the caramelization of every single ingredient that gets me fired up. Browning meat, vegetables and (in this case) pasta at a high heat (425-450 degrees) creates a crispy, caramelized exterior that takes EVERY dish to the next level.

In this recipe, I combined the gnocchi with sweet mini peppers, but you could really use any vegetable you want (or already have handy). Try regular bell peppers, zucchini, cherry/grape tomatoes, asparagus, broccoli, cauliflower, mushrooms, and green beans. Clean out that produce drawer!

Do you want/need a completely vegetarian or vegan meal? Use vegan parmesan or lactose-free parmesan - it's an easy swap. Potato gnocchi are already vegan!

It's time to grab that sheet pan and some vegetables - I hear the pasta gnocchi-ng...

Sheet Pan Gnocchi with Peppers and Parmesan

1 pound shelf-stable potato gnocchi
8-12 ounces mixed baby bell peppers, halved lengthwise and seeded (I like to leave the stems on for presentation)
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup freshly grated Parmesan or Pecorino Romano cheese
Fresh basil leaves for serving, thinly sliced

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, garlic, onion, oregano, basil, salt, and pepper. Add the gnocchi and peppers gently toss to combine. Transfer the mixture to the prepared pan and spread out in an even layer.
Roast for 20 to 22 minutes, until the gnocchi are plump and the peppers are tender and caramelized, stirring halfway through cooking.
Remove the pan from the oven and top everything with the grated cheese. Top with basil before serving.

Serves 4