I tried two recipes that, come to think of it, are fairly similar: pasta with vegetables. The first was orzo caramelized with fall vegetables and ginger, and while I really liked it, the Engineer did not. The second was crispy sheet pan gnocchi and vegetables, which I made for lunch for myself, with plenty of leftovers that reheat surprisingly well in the microwave. I absolutely loved it, and given how easy it was, I’ll be making it again! The only catch is that I haven’t found lactose-free gnocchi yet (I know I could make my own, but that would definitely not be as easy). So this is one of the rare recipes on this site that isn’t lactose-free – use the lactase tablet of your choice (mine is LactoJoy as long as my supplies last). This dish is so good that it’s worth it. The gnocchi get crisp on the outside, but are still chewy on the inside. The tomatoes are essential, as they add moisture to what might otherwise be too dry, but I think you could mix it up for the rest of the ingredients according to what you have in your pantry.
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.