- 1 box gnocchi
- 1 pint plum (or cherry) tomatoes
- ½ white onion, sliced
- 1 head of garlic, broken into cloves and peeled
- 1 each, red, yellow and orange bell peppers, cut into large dice
- 1 zucchini, cut into medium discs
- 2-3 Tablespoons extra virgin olive oil
- Salt, pepper and rosemary to taste
We’ve never met a plate of gnocchi we didn’t like. Pillowy potato-pasta perfection, they’re the ultimate comfort food. Tossed in tomato sauce, adorned with pesto or coated in cream sauce, gnocchi are one of the quickest paths to a bowl of warming goodness – the brand we carry requires only a two minute dunk in boiling water.
But we’ve always boiled our gnocchi, so we were intrigued when we saw this recipe from The Kitchn saying that we could bake our gnocchi rather than boil it. There was only one thing to do – grab a pan, a box of gnocchi and a slew of veggies and see for ourselves! We’re happy to report that it was delicious! The gnocchi cook up more firm than if boiled, creating a really pleasant chewiness – crisp on the outside and soft on the inside, with the veggies making a wonderful, easy “sauce.” We slightly tweaked the original recipe; so here’s how we made it:
1. Preheat your oven to 450 degrees Fahrenheit
2. Prepare the veggies as directed – the goal is to make them about the same size as the gnocchi.
3. Place the gnocchi and veggies on a sheet pan; we use parchment paper on our sheet pan to make cleanup easier.
4. Toss the veggies and gnocchi in olive oil and sprinkle with salt, pepper and rosemary. Spread the mixture out in one layer (if you pile them on top of each other, they will boil more than bake.
5. Bake for 20-25 minutes, stirring once halfway through cooking (our veggie mix required a bit more time than kitchn’s did).