A one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings.
Ingredients
454 gm
Pasta, Gnocchi
(fresh; shelf-stable, or frozen)
2 medium pepper(s)
Red bell pepper
(cut into 1-inch chunks)
2 cup
Cherry Tomatoes
(or grape)
2 cup
Baby spinach
1 bunch, trimmed
Asparagus
(chopped into 1-2 inch chunks OR zucchini, sliced)
1 small
Red onion
(cut into 1-inch chunks)
4 clove(s)
Garlic
(smashed)
2 tbsp
Rosemary, fresh
(coarsely chopped fresh)
1/4 tsp
Salt
(kosher)
1/4 tsp
Black pepper
(Freshly ground)
1/2 tsp
Red pepper flakes
(optional, but adds great flavour)
2 1/2 tbsp
Olive Oil, Extra Virgin
2 tbsp
Basil, fresh
(coarsely chopped fresh)
1 cup
Parmesan cheese, grated
(or grated Pecorino Romano; for serving)
Instructions
Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
Place the gnocchi, peppers, tomatoes, zucchini, onion, garlic, rosemary, salt, and a few generous grinds of black pepper and red pepper flakes on a baking sheet. Drizzle with the oil and gently toss and spread out evenly.
Roast, stirring halfway through, (adding the spinach at this point if using) until the gnocchi are plump and the vegetables are tender and caramelized, 25-30 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.
