Mediterranean Sheet Pan Gnocchi & Vegetables
Late summer vegetables like tomatoes, bell peppers, and onion join soft potato gnocchi for this easy sheet pan meal. The vegetables can be sliced ahead of time, and then it's as simple as throwing it all together with some oil, garlic, and herbs! Finish the dish with a drizzle of pesto and a sprinkle of parmesan, if desired.
Ingredients
Ingredients List:
- 1, 16 oz package Delallo Potato Gnocchi
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 1 sweet bell pepper, thinly sliced
- ¼ cup Jeff’s Naturals Organic Kalamata Olives, sliced
- ⅓ cup Mezzetta Marinated Artichoke Hearts
- 3 tbsp Bragg Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- Pinch salt and pepper to taste
- Bel Gioioso Grated Parmesan Cheese, if desired to serve
- Napoleon Basil Pesto, if desired to serve
Preparation
- Preheat the Oven Preheat the oven to 425°F.
- Toss the Ingredients Place the gnocchi, tomatoes, onion, bell pepper, olives, and artichoke hearts on a large baking sheet. Drizzle evenly with the olive oil. Season with the minced garlic, dried basil, dried oregano, and a small pinch of salt and pepper (noting that the artichokes and olives already contribute significant saltiness). Toss thoroughly to coat all ingredients evenly with the oil and seasonings, then spread the mixture in a single, even layer across the baking sheet.
- Roast Gnocchi & Vegetables Transfer the baking sheet to the preheated oven and roast for approximately 15 minutes. Halfway through cooking, toss the ingredients once to promote even browning. Continue roasting until the vegetables are tender, some of the tomatoes have burst, and the gnocchi is plump with light browning in spots. For additional browning and crispness, if desired, switch the oven to high broil and broil for 2–3 minutes, watching closely to avoid burning.
- Toss Again & Serve Remove the baking sheet from the oven and toss the roasted mixture once more to redistribute any accumulated juices. Serve hot, topped with freshly grated parmesan cheese and, if desired, a drizzle of basil pesto.