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Sheet Pan Potato Gnocchi
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Sheet Pan Potato Gnocchi

Course Main Course

Ingredients

  • 1 pound (450 g) fresh or shelf-stable potato gnocchi (I used porcini mushroom gnocchi)
  • 1 cup cherry tomatoes
  • 2 tbsp oven dried or sun dried tomatoes
  • 1 shallot sliced
  • 1 small onion cut into chunks
  • 1 medium red pepper cut into chunks
  • 1 zucchini cut in chunks
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp aleppo pepper
  • ½ tsp sea salt
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp fresh basil and oregano chopped

Instructions

  • Heat oven to 450°F.
  • Line a rimmed baking sheet with parchment paper.
  • Place the gnocchi, sun dried tomatoes, fresh tomatoes, shallot, onion, pepper and zucchini and all seasonings garlic powder in a large bowl. Drizzle with olive oil and gently toss to combine.
  • Spread the gnocchi mixture evenly on the baking sheet. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes.
  • Serve gnocchi and vegetables in bowls with fresh herbs and grated cheese (optional).
    Recipe inspiration @thekitchn