Empty My Fridge
Sheet Pan Gnocchi
Ingredients
- Potato1 lb
- Cherry tomato1
- Bell pepper1
- Zucchini1
- Red onion1
- Kalamata olive · pitted½ cups
- Extra virgin olive oil3 tbsp
- Garlic3
- Oregano1 tsp
- Thyme1 tsp
- Salt½ tsp
- Black pepper · ground½ tsp
- Feta cheese½ cups
- Basil¼ cups
Instructions
- Preheat the oven to 425°F.
- On a large rimmed sheet pan, spread the gnocchi, grape tomatoes, orange bell pepper chunks, zucchini chunks, red onion chunks and halved Kalamata olives.
- Drizzle over the olive oil, then sprinkle on the minced garlic, oregano, thyme, salt and black pepper. Toss on the pan until everything is coated, then spread in a single layer.
- Bake for 25 minutes, then stir once and sprinkle the crumbled feta evenly over the top.
- Return to the oven for 8 to 10 minutes more, until the tomatoes are blistered and the gnocchi are golden with crisp edges.
- Scatter the torn basil leaves over the hot gnocchi and serve straight from the pan.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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