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SHEET PAN GNOCCHI AND VEGETABLES

·         1 16 ounce package uncooked potato gnocchi

·         1 pint grape tomatoes

·         1 red bell pepper, chopped

·         1 orange bell pepper, chopped

·         ½ red onion, chopped

·         3 tablespoons olive oil

·         1 teaspoon garlic granules

·         ½ teaspoon salt

·         ½ teaspoon freshly cracked black pepper

·         ½ teaspoon dried oregano

·         ½ teaspoon dried basil

·         1 pinch crushed red pepper

·         ¼ cup freshly shaved parmesan cheese, for topping

·         sprinkle of fresh herbs

1.      Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray.

2.      Spread the gnocchi, tomatoes, peppers and onions on the baking sheet. Drizzle with the olive oil. Sprinkle with the garlic granules, salt, pepper, oregano, basil and crushed red pepper and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well! 

3.      Roasted for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting and the peppers to be soft and caramelized.

4.      Serve the gnocchi immediately. Sprinkle with the parmesan cheese and a sprinkling of fresh herbs!  Serves 4.  (HowSweetEats)

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