Sheet pan gnocchi with peppers, onions and zucchini
Store-bought gnocchi roast right alongside sweet peppers, red onion and zucchini until crispy outside and pillowy inside, with just one pan to wash.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.83 a serving
- 540 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 zucchini
- 2 packages potato gnocchi, two 16-oz packages
- ¼ cup grated parmesan
- 2 tbsp fresh basil, torn (optional)
From your pantry
- 3 tbsp olive oil
- 1½ tsp Italian seasoning
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 540 calories, 13 g protein, 91 g carbs and 14 g fat, and costs about $2.83 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No zucchini? Yellow squash works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line two with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the peppers into 1-inch pieces, the onion into thin wedges, and the zucchini into half-moons.
Divide the gnocchi and vegetables between the pans. with the oil, sprinkle with the Italian seasoning, garlic powder, salt and pepper, and to coat.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Straight from the package, no boiling. Break apart any that are stuck together so each one gets crispy.Spread everything into a single layer and 20 to 25 minutes, flipping once halfway, until the gnocchi are and crisp at the edges and the vegetables are tender.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 23 min
Dolly’s tip: Two pans, not one. Crowded gnocchi steam instead of crisping.Sprinkle with parmesan and basil and serve straight from the pans.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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