Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

It’s safe to say that I may be hooked on sheet pan dinners after successfully making three of them. I finally made the gnocchi one I mentioned in the teriyaki chicken post from a few months ago and it was just as good as that one and as the rice and beans one. While the other two I made on a Sunday afternoon for lunch/dinner for the week, this one I made in under an hour after getting home from work one day. Being able to make dinner during the week that quick is always a good thing!

On a large sheet pan covered with aluminum foil and coated with non-stick cooking spray I combined a bag of Trader Joe’s frozen Cauliflower Gnocchi (I broke apart any large clumps and removed any ice and/or freezer burn from the gnocchi), a chopped red and orange pepper, chopped onion, and a pint of grape tomatoes. I then drizzled it with olive oil and sprinkled it garlic powder, dried oregano, dried basil, crushed red pepper, salt and fresh pepper. While the recipe had specific amounts of each spice I opted to sprinkle everything evenly with each and then gave it a good toss and placed the pan it in a 425 F preheated oven.

And after about 30 minutes dinner was ready.

I am not going to lie, I was shocked by how good this tasted. I had my doubts about the frozen gnocchi but all of that faded after the first bite. And the caramelized peppers added just the right amount of sweetness to the dish as well. All of the spices and ingredients worked so well together. This is one recipe that will be on repeat.

 

Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

Ingredients:

1 12oz. bag of Trader Joe’s Cauliflower Gnocchi*

1 pint grape tomatoes

1 red bell pepper, chopped

1 orange pepper, chopped

1/2 red onion, chopped

3 tablespoons olive oil

1 teaspoon garlic powder**

1/2 teaspoon salt**

1/2 teaspoon fresh black pepper**

1/2 teaspoon dried oregano**

1/2 teaspoon dried basil

1 pinch crushed red pepper

 

*Instead of frozen cauliflower gnocchi you could also use a 16oz. package of uncooked potato gnocchi. If using unfrozen gnocchi, roasting time is reduced to 20 to 25 minutes. If using frozen gnocchi, there is no need to thaw it before using. Just make sure the gnocchi is not clumped together and remove any large pieces of ice and/or freezer burn.

**As I mentioned, I didn’t measure out my spices, I sprinkled the gnocchi and vegetables evenly with each.

 

Directions:

Preheat the oven to 425 F. Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray.

Spread the gnocchi, tomatoes, peppers and onions on the sheet and drizzle with the olive oil. Sprinkle the seasonings over everything and toss together.

Roast in the oven for 25 to 30 minutes, or until the tomatoes are bursting and the peppers are soft and caramelized.

Serve immediately.

Recipe slightly modified from How Sweet Eats