Crispy Sheet Pan Gnocchi will be your new favorite quick and easy pasta dinner. Roasted vegetables add a good blend of color to this easy sheet pan dinner and a variety of Italian herbs and Parmesan cheese make it the perfect Italian-inspired family meal.
Preheat oven to 450F/230C. Spray a rimmed baking sheet with olive oil (or line with parchment paper)
Place the gnocchi, peppers, tomatoes, onion, garlic powder, Italian herbs, 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, about 20 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.
To use Trader Joe’s cauliflower gnocchi: be sure to spray the baking sheet with cooking oil. You don’t need need to defrost them. Bake for 25-30 minutes (they won’t get as crispy as potato gnocchi).
And if you want to make homemade cauliflower gnocchi, check my cauliflower gnocchi recipe here
Cripsy Sheet Pan Gnocchi https://www.notenoughcinnamon.com/crispy-sheet-pan-gnocchi-roasted-vegetables/