You only need one pan and one hour to make this beautiful family dinner. It's packed with veggies and potato gnocchi which all cook together on a single sheet pan.
Ingreadient
- 1 1/2 lb. refrigerated, shelf-stable, or frozen gnocchi
- 2 broccoli crowns, cut into florets
- 1 pt. grape tomatoes
- 2 medium bell peppers, seeded and cut into 1-in. pieces
- 1 medium red onion, peeled and cut into 1-in. pieces
- 4 garlic cloves, finely chopped
- 1 1/2 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/3 c. olive oil
- 1 (8-oz.) container small fresh mozzarella balls or pearls, drained
- 1/4 c. chopped fresh basil
- 4 oz. baby arugula, for serving
- Grated parmesan cheese, for serving
Direction
- Preheat the oven to 450°F.
- In a large bowl, combine the gnocchi, broccoli, tomatoes, bell peppers, red onion, garlic, salt, Italian seasoning, black pepper, and red pepper flakes. Pour the oil over the gnocchi and vegetables, tossing to coat.
- Spoon the gnocchi onto a baking sheet. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the baking sheet from the oven and dot with the mozzarella balls. Bake until the mozzarella is melted, 5 minutes.
- Remove the baking sheet from the oven and sprinkle with basil. Serve hot over arugula and sprinkled with parmesan, if you like.
