Ingredients
Scale
- 1 lb (450-500g) Shelf-Stable Potato Gnocchi: The cornerstone of the dish. Using the shelf-stable kind (found in the pasta aisle) is key, as they roast to crispy perfection without pre-boiling.
- 1 Red Bell Pepper: Chopped into 1-inch pieces. It adds a vibrant color and a lovely sweetness once roasted.
- 1 Yellow or Orange Bell Pepper: Chopped into 1-inch pieces. This provides another layer of sweet flavor and makes the dish visually stunning.
- 1 Pint (2 cups) Cherry or Grape Tomatoes: Left whole. These burst during roasting, creating little pockets of warm, juicy tomato sauce right on the pan.
- 1 Small Red Onion: Cut into thin wedges. When roasted, red onion loses its sharp bite and becomes sweet and tender.
- 4–5 Cloves Garlic: Minced. This infuses the entire dish with a fragrant, savory aroma and taste. For a milder flavor, you can leave the cloves whole.
- 1/4 cup Olive Oil: Use a good quality extra virgin olive oil for the best flavor. This helps everything caramelize and prevents sticking.
- 1 1/2 teaspoons Italian Seasoning: A blend of dried oregano, basil, thyme, and rosemary that provides classic, herbaceous flavor with minimal effort.
- 1 teaspoon Smoked Paprika: This is a secret weapon, adding a subtle, smoky depth that complements the roasted vegetables beautifully.
- Salt and Freshly Ground Black Pepper: To taste. Be generous to bring out all the flavors of the vegetables and gnocchi.
- 1/2 cup Grated Parmesan Cheese: Divided. Half is used for roasting, creating a savory crust, and the other half is for garnishing.
- Optional Garnish: Fresh Basil or Parsley: Chopped. A sprinkle of fresh herbs at the end adds a burst of freshness and color.
Instructions
- Prepare Your Oven and Pan: Begin by preheating your oven to 400°F (200°C). Position an oven rack in the center of the oven to ensure even cooking. Take out your largest rimmed baking sheet. A larger sheet is crucial as it allows the ingredients to spread out in a single layer, which is the secret to roasting, not steaming. If the ingredients are too crowded, the gnocchi will become gummy instead of crispy. If you only have smaller pans, it’s better to use two pans than to overcrowd one.
- Combine Vegetables and Seasonings: In a large mixing bowl, combine the chopped red and yellow bell peppers, the whole cherry tomatoes, and the red onion wedges. Drizzle with the olive oil, then sprinkle over the minced garlic, Italian seasoning, smoked paprika, a generous pinch of salt (about 1/2 teaspoon to start), and freshly ground black pepper. Toss everything together thoroughly until every piece of vegetable is evenly coated in oil and spices. This step ensures that every bite is packed with flavor.
- Arrange on the Baking Sheet: Pour the seasoned vegetables onto your prepared baking sheet and spread them into a single, even layer. Make sure to leave some space for the gnocchi to be added later. Place the pan in the preheated oven and roast for 15 minutes. This initial roasting time gives the heartier vegetables a head start on cooking, so they will be perfectly tender by the time the gnocchi is done.
- Prepare the Gnocchi: While the vegetables are roasting, place the uncooked, shelf-stable gnocchi into the same bowl you used for the vegetables (no need to wash it). There should be some residual oil and seasonings left in the bowl. If it looks dry, add an extra drizzle of olive oil. Toss the gnocchi to coat them lightly. This light coating of oil is what helps them get that signature crispy exterior.
- Add Gnocchi to the Pan: After the vegetables have roasted for 15 minutes, carefully remove the hot baking sheet from the oven. The peppers should be starting to soften, and the tomatoes will look slightly wrinkled. Pour the coated gnocchi directly onto the pan with the vegetables. Use a spatula to gently toss the gnocchi and vegetables together, spreading everything back out into a single layer.
- Add Cheese and Final Roast: Sprinkle about half of the grated Parmesan cheese (1/4 cup) over the entire pan. The cheese will melt and create delicious, crispy, savory bits. Return the pan to the oven and roast for another 15-20 minutes.
- Check for Doneness: You’ll know the dish is ready when the gnocchi are plump and golden brown with crispy, blistered spots. The vegetables should be tender and caramelized at the edges, and the cherry tomatoes will have burst, releasing their juices. The aroma from your oven should be absolutely irresistible at this point. If you prefer your gnocchi extra-crispy, you can switch the oven to the broil setting for the last 1-2 minutes, but watch it very closely to prevent burning.
- Garnish and Serve: Carefully remove the pan from the oven. Let it cool for a minute or two. Sprinkle the remaining Parmesan cheese and the chopped fresh basil or parsley over the top. Serve immediately, directly from the pan for a rustic, family-style meal.
Nutrition
- Serving Size: one normal portion
- Calories: 480
- Fat: 18g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 14g