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 :
- árránge á ráck in the middle of the oven ánd heát to 450°F. Line á rimmed báking sheet with párchment páper.
- 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.
- Roást, stirring hálfwáy through, until the gnocchi áre plump ánd the vegetábles áre tender ánd cárámelized, 18 to 20 minutes totál.
- 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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