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Crispy Sheet-Pan Gnocchi & Veggies

30 min8 ingredientsDinner · Quick · Vegetarian

Ingredients3 servings

  • 17 oz shelf-stable potato gnocchi
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 red onion, cut in wedges
  • 3 tbsp olive oil
  • 1 tsp Italian seasoning
  • ¾ tsp salt
  • 4 oz fresh mozzarella, torn
Tap to check off · servings adjust amounts

Steps

  1. Heat oven to 450°F.
  2. Toss gnocchi (straight from the pack, uncooked) and vegetables with oil, seasoning and salt on a sheet pan.
  3. Spread in one layer and roast 20 minutes, flipping halfway, until the gnocchi are golden.
  4. Scatter mozzarella over and roast 3 more minutes until melty.
Tip: Don't boil the gnocchi first — roasting them raw is what makes them crisp.

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