1 lb. fresh, shelf-stable or frozen gnocchi (see note above regarding lactose)
1 (12-oz.) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
1 pint grape or cherry tomatoes
1 small red onion, cut into 1-inch chunks
4 cloves garlic, smashed
1 tsp. finely chopped fresh rosemary leaves
¼ tsp kosher salt
freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. chopped fresh basil leaves
grated pecorino romano or parmesan cheese, for serving
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, bell peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls (or deep dishes) and garnish each bowl with the basil and grated cheese.
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