Sheet Pan Gnocchi

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

One 16-ounce package gnocchi

1 pound asparagus, cut into 1-inch pieces 

1 red onion, halved and quartered 

1 orange bell pepper, sliced 

1 yellow bell pepper, sliced 

Kosher salt and freshly ground black pepper 

1/4 cup olive oil 

1/4 cup pesto 

1 cup mixed yellow and red cherry tomatoes 

Freshly shaved Parmesan, for serving 

2 tablespoons balsamic glaze 

1/4 cup fresh basil leaves 

Directions

  1. Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
  2. Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
  3. Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.
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