Sheet Pan Gnocchi with Tomatoes and Peppers
Shelf-stable potato gnocchi roasted straight from the package on a hot sheet pan with bell peppers, red onion and garlic until the gnocchi turn golden and crisp outside and pillowy inside, with cherry tomatoes added partway so they blister and burst into a light sauce. Finished with Parmesan and basil. One pan, no boiling, about 35 minutes.
At a glance
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