Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Easy Sheet Pan Gnocchi
Pillowy potato gnocchi roast alongside blistered grape tomatoes, peppers, zucchini, and Kalamata olives until the edges turn golden and crisp. A shower of feta and torn basil finishes it right on the pan.
Ingredients
- 1 poundpotato gnocchi · low sodium if available
- 1 pintgrape tomatoes
- 1orange bell pepper · cut into chunks
- 1small zucchini · cut into chunks
- 1small red onion · cut into chunks
- 1/2 cuppitted Kalamata olives · halved
- 3 tablespoonsextra-virgin olive oil
- 3garlic cloves · minced
- 1 teaspoonoregano
- 1 teaspoonthyme
- 1/2 teaspoonsalt
- 1/2 teaspoonfreshly ground black pepper
- 1/2 cupcrumbled feta cheese
- 1/4 cupfresh basil leaves · torn
Steps
- 1
Preheat the oven to 425°F.
- 2
Spread the gnocchi, tomatoes, bell pepper, zucchini, red onion, and olives on a large rimmed sheet pan.
- 3
Drizzle with the olive oil, then sprinkle on the garlic, oregano, thyme, salt, and pepper. Toss directly on the pan until everything is well coated, then spread in a single layer.
- 4
Bake for 25 minutes, stirring once, then sprinkle the feta evenly over the top.
- 5
Return to the oven for 8–10 minutes more, until the tomatoes are blistered and the gnocchi are golden with crisp edges.
- 6
Sprinkle the basil over the hot gnocchi and serve right off the pan.
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