Crispy Sheet Pan Gnocchi and Veggies

Name: Crispy Sheet Pan Gnocchi and Veggies
Ingredients: 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; 3 tablespoons olive oil; 2 tablespoons coarsely chopped fresh basil leaves; Grated Pecorino Romano or Parmesan cheese, for serving

Crispy Sheet Pan Gnocchi and Veggies was pinched from <a href="https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360" target="_blank" rel="noopener">www.thekitchn.com.</a>

INGREDIENTS

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1 pound fresh, shelf-stable or frozen gnocchi

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1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks

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1 pint grape or cherry tomatoes

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1 small red onion, cut into 1-inch chunks

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4 cloves garlic, smashed

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1 teaspoon coarsely chopped fresh rosemary leaves

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1/4 teaspoon kosher salt

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Freshly ground black pepper

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3 tablespoons olive oil

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2 tablespoons coarsely chopped fresh basil leaves

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Grated Pecorino Romano or Parmesan cheese, for serving

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