Dinner

Crispy Sheet Pan Gnocchi and Vegetables is for Dinner.

Crispy Sheet Pan Gnocchi and Vegetables takes 15 minutes to prepare.

Crispy Sheet Pan Gnocchi and Vegetables takes 20 minutes to cook.

Crispy Sheet Pan Gnocchi and Vegetables makes 4 servings.

The ingredients for Crispy Sheet Pan Gnocchi and Vegetables are:

1 pound fresh, shelf-stable, or frozen potato gnocchi
2 medium bell peppers, cut into 1-inch chunks
12 oz Italian Chicken Sausage, sliced
1 pint grape or cherry tomatoes
1 small red onion, cut into 1-inch chunks
4 cloves garlic, smashed
1 tsp coarsely chopped fresh rosemary leaves
1/4 tsp kosher salt
Freshly ground black pepper
2 tbsp olive oil
2 tbsp coarsely chopped fresh basil leaves
Grated Pecorino Romano or Parmesan cheese, for serving

Here is how you make Crispy Sheet Pan Gnocchi and Vegetables:

? Arrange a rack in the middle of the oven and heat to 450?F. Line a rimmed baking sheet with parchment paper.? Place the gnocchi, peppers, sausage, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.? Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.Serving Size: 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user AMANDALLY.

The nutritional information for Crispy Sheet Pan Gnocchi and Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 491.4

• Total Fat: 18.5 g
• Cholesterol: 90.0 mg
• Sodium: 1,262.4 mg
• Total Carbs: 63.4 g
• Dietary Fiber: 3.5 g
• Protein: 20.5 g