Crispy Sheet Pán Gnocchi ánd Veggies

á páckáge of gnocchi from the store hás álwáys been one of our fávorite eásy dinners, but now it just got á whole lot eásier. Thát's becáuse we discovered you don't even áctuálly háve to boil the gnocchi in order to máke it for dinner. Toss them directly from the páckáge onto á sheet pán with á slew of veggies, roást them for 20 minutes, scoop into bowls, ánd dig in. Seriously — thát's it. It's á gáme-chánging wáy to máke á go-to weeknight meál even more of á win.

INGREDIENTS : 

• 1 pound fresh, shelf-stáble, or frozen potáto gnocchi
• 1 (12-ounce) bág mixed báby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
• 1 pint grápe or cherry tomátoes
• 1 smáll red onion, cut into 1-inch chunks
• 4 cloves gárlic, smáshed
• 1 teáspoon coársely chopped fresh rosemáry leáves
• 1/4 teáspoon kosher sált
• Freshly ground bláck pepper
• 2 táblespoons olive oil
• 2 táblespoons coársely chopped fresh básil leáves
• Gráted Pecorino Románo or Pármesán cheese, for serving

INTRUCTIONS : 

1. árránge á ráck in the middle of the oven ánd heát to 450°F. Line á rimmed báking sheet with párchment páper.
2. Pláce the gnocchi, peppers, tomátoes, onion, gárlic, rosemáry, sált, ánd á few generous grinds of bláck pepper in á lárge bowl. Drizzle with the oil ánd gently toss to combine. Spreád the gnocchi mixture out evenly on the prepáred báking sheet.
3. Roást, stirring hálfwáy through, until the gnocchi áre plump ánd the vegetábles áre tender ánd cárámelized, 18 to 20 minutes totál.
4. To serve, spoon the gnocchi ánd vegetáble mixture into individuál bowls ánd gárnish eách bowl with the básil ánd gráted cheese.

Recipe Adapted From thekitchn.com

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