DISHORA / RECIPES
Golden gnocchi,
straight from the oven
Roast unboiled potato gnocchi with tomatoes, pepper and onion for browned edges and juicy vegetables.
Next: ingredients.
DISHORA / RECIPES
Ingredients • serves 4
1 lb (454 g) shelf-stable potato gnocchi
1 lb (454 g) cherry tomatoes
1 red bell pepper (150 g), 1-inch pieces
1 small red onion (150 g), thin wedges
3 tbsp olive oil
3 garlic cloves (12 g), thinly sliced
1 tsp dried oregano
½ tsp fine salt • ¼ tsp black pepper
¼ cup (6 g) torn fresh basil
¼ cup (25 g) finely grated Parmesan
Use oven-roastable gnocchi, not frozen or cauliflower gnocchi.
DISHORA / RECIPES
A roomy pan makes a difference
18 × 13-inch rimmed metal sheet pan
Mixing bowl
Spatula, knife and cutting board
DISHORA / RECIPES
First, heat and season
Heat the oven to 425°F (220°C). Separate any gnocchi stuck together. In the bowl, toss unboiled gnocchi, tomatoes, pepper, onion and sliced garlic with oil, oregano, salt and black pepper.
Visit the recipe for all instructions.