Roasted Gnocchi And Veggie Cheat Sheet Recipes

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SHEET PAN GNOCCHI AND VEGETABLES



Sheet Pan Gnocchi and Vegetables image

Sheet pan gnocchi is an easy meal that the whole family will love! Toasted gnocchi along with burst tomatoes and caramelized peppers makes the best dinner.

Provided by How Sweet Eats

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 16 ounce package uncooked potato gnocchi
1 pint grape tomatoes
1 red bell pepper, (chopped)
1 orange bell pepper, (chopped)
½ red onion, (chopped)
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly cracked black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper
¼ cup freshly shaved parmesan cheese, (for topping)
sprinkle of fresh herbs

Steps:

  • Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray.
  • Spread the gnocchi, tomatoes, peppers and onions on the baking sheet. Drizzle with the olive oil. Sprinkle with the garlic powder, salt, pepper, oregano, basil and crushed red pepper and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
  • Roasted for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting and the peppers to be soft and caramely.
  • Serve the gnocchi immediately. Sprinkle with the parmesan cheese and a sprinkling of fresh herbs!
  • To make this with Trader Joe's cauliflower gnocchi: make sure your pan has nonstick spray on it and that the gnocchi are not clumped today. You do not need to defrost the gnocchi, but make sure any large pieces of ice or freezer burn are removed. I roast for about 25 to 30 minutes with the TJ's cauliflower gnocchi. The outside may not get quite as crisp and toasty as potato gnocchi.

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE & VEGGIES



Crispy Sheet Pan Gnocchi with Sausage & Veggies image

Assembled on two sheet pans to separate the meaty from the meatless, this easy-to-make dinner boasts veggies, sausage/vegan sausage, and gnocchi roasted to golden perfection.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 35m

Number Of Ingredients 18

1 (17.5-ounce) package potato gnocchi (the shelf-stable kind found by the dried pasta)
1 orange bell pepper (seeded and cut into 1-inch chunks)
1 yellow bell pepper (seeded and cut into 1-inch chunks)
1 small red onion (cut into eighths)
1 cup cherry tomatoes
Sausage of choice (see options below)
4 tablespoons olive oil (divided)
1 teaspoon garlic powder (divided)
1/2 teaspoon dried thyme (divided)
1 teaspoon kosher salt (divided, plus more to taste)
1/2 teaspoon freshly ground black pepper (divided, plus more to taste)
1/4 cup fresh parsley (chopped)
2 Field Roast Italian sausages
2 sausage of your choice (we use Applegate chicken sausage, sliced into 1/2-inch thick rounds)
Parmesan cheese for topping (optional - skip or use vegan parm for vegan version)
Parsley or other fresh chopped herbs
Drizzle of olive oil
Two large rimmed baking sheets

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits.
  • Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes.
  • Remove from oven and garnish with parsley and any other fresh herbs if desired.

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