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Crispy Sheet Pan Gnocchi and Veggies

By Uzimatimas Ghilasanita
Crispy Sheet Pan Gnocchi and Veggies Serves 4 1 pound fresh, shelf-stable or frozen gnocchi 1 (12-ounce) 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 teaspoon coarsely chopped fresh rosemary leaves 1/4 teaspoon kosher salt Freshly ground black pepper 2 tablespoons olive oil 2 tablespoons coarsely chopped fresh basil leaves Grated Pecorino Romano or Parmesan ...

Crispy Sheet Pan Gnocchi and Veggies Serves 4 1 pound fresh, shelf-stable or frozen gnocchi 1 (12-ounce) 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 teaspoon coarsely chopped fresh rosemary leaves 1/4 teaspoon kosher salt Freshly ground black pepper 2 tablespoons olive oil 2 tablespoons coarsely chopped fresh basil leaves Grated Pecorino Romano or Parmesan ...