It is always fun to find a new side dish to try, so when I saw the recipe for Sheet Pan Gnocchi and Vegetables on the How Sweet Eats website I had to make it. As usual, I modified the already easy recipe by making the ingredients list even simpler (I really am a lazy cook!). I also employed my favorite technique for roasting vegetables, which brings out their caramelized flavor without charring or burning them. This basically involves allowing the pan to sit in the oven after it is turned off and while it is cooling down. The combination of chewy potato gnocchi with sweet caramelized vegetables is a winner, and is worthy of a place at any repast!
Sheet Pan Gnocchi and Vegetables
1 package (16 oz.) potato gnocchi
1 pint grape tomatoes
2 bell peppers (any color), cut into chunks
1 red onion, cut into chunks
1-2 T. olive oil
1-2 T. garlic-infused oil
1/2 tsp. salt
1 tsp. Italian seasoning
Spray a nonstick baking sheet or pan with cooking spray. Add the gnocchi and vegetables. Drizzle with the oils and sprinkle on the salt and Italian seasoning. Toss well to combine (make sure everything, especially the gnocchi, is well coated with the oil and seasoning).
Bake at 425 degrees for 20-25 minutes, tossing once halfway through the cooking time. When the tomatoes have burst and the peppers and onions are soft, turn off the oven, close the oven door, and let the pan sit in the oven for 5 minutes, then crack open the door a few inches and let the pan sit in the cooling oven for another 5-10 minutes. (I do this to allow the vegetables to brown a bit more and then get rid of excess moisture without burning everything.)
Remove the pan from the oven and serve, topped with shredded Parmesan and/or minced fresh herbs if desired . Serves 4.
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