Sheet Pan Gnocchi and Veggies

This meal requires some chopping, but then it's mostly hands-off.  To make this an even easier weeknight meal, chop vegetables ahead of time, and put them in a mixing bowl with a cover and refrigerate them until later.  When it's time to start getting dinner in the oven, preheat the oven while you toss the vegetables and gnocchi with the oil and seasonings.  Then bake!  If you want a heartier meal, try adding chickpeas to the recipe, or serve with herby grilled or baked chicken (or this broiled chicken).  Serve with a hearty bread.

INGREDIENTS

• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• 1 pound brussels sprouts, trimmed, cut in halves or quarters, and rinsed
• 1 (12-ounce) bag mixed baby bell peppers (or 3 medium bell peppers), cut into 1-inch chunks
• 1 pints grape or cherry tomatoes, cut in half or left whole
• 1 large red onion, cut into 1-inch chunks
• 1/4 cup olive oil
• 4 cloves garlic, smashed
• 1 teaspoon kosher salt
• Freshly ground black pepper
• A few shakes of dried Italian herbs
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• 2 tablespoons coarsely chopped fresh basil leaves (essential)
• Grated Pecorino Romano or Parmesan cheese, for serving
• Good quality balsamic vinegar, for drizzling
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• INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 450°F. Use two baking stones or other pans that can be baked together, side by side.

2. Place the gnocchi, vegetables, garlic, dried 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 baking pans.

3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 20 to 30 minutes total.  (Some of my family preferred the vegetables less crispy, so next time I make this I'll let one pan roast longer than the other.)

4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with basil, a generous drizzle of balsamic vinegar, and grated cheese.

Adapted slightly from: https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360#post-recipe-9770