Ingredients
Roast
- 1 lb shelf-stable potato gnocchi 454 g; use a product suitable for oven roasting, not frozen or cauliflower gnocchi
- 1 lb cherry tomatoes 454 g, washed and dried
- 1 red bell pepper 150 g after trimming, cut into 1-inch pieces
- 1 small red onion 150 g, cut into thin wedges
- 3 tbsp olive oil
- 3 garlic cloves 12 g, thinly sliced
- 1 tsp dried oregano
- 0.5 tsp fine salt adjust for the gnocchi brand
- 0.25 tsp ground black pepper
Finish
- 0.25 cup torn fresh basil about 6 g
- 0.25 cup finely grated Parmesan 25 g; use vegetarian-rennet cheese if needed
Equipment
- 18-by-13-inch rimmed metal sheet pan
- Mixing bowl
- Spatula, knife and cutting board
Instructions
Roast and finish
- 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.
- Spread on the sheet pan in a single layer. Use a second pan if your tray is smaller or the mixture is deeply crowded; divide it evenly. Do not add water or cover with foil.
- Roast for 15 minutes. Turn the gnocchi and vegetables with the spatula, then roast 10–15 minutes more until gnocchi have golden edges and tender centers, the pepper softens and some tomatoes burst. Taste one gnocchi carefully; cook a little longer if its center is still firm. Avoid scorching exposed garlic.
- Scatter basil and Parmesan over the hot tray. Toss gently with the tomato juices, taste the seasoning and divide into four portions. Serve promptly for the best contrast of golden edges and tender centers.
Nutrition
Serving: 1servingsCalories: 365kcal
Video
Notes
Storage and safety: Refrigerate promptly in a covered container and use within 3–4 days. Reheat leftovers to 165°F (74°C); the texture softens in storage. Package ingredients determine gluten, milk and vegetarian suitability.
Nutrition: Approximately 365 kcal per servings serving, calculated from the stated ingredient amounts and 4 equal portions. It is an estimate, not a measured analysis; brands, trimming, retained oil and serving sizes vary. Optional accompaniments are excluded.
Cost: Illustrative US grocery budget assumptions for the ingredient portions consumed: gnocchi $4.95, tomatoes $3.50, pepper $1.25, onion $0.60, olive oil $0.75, garlic $0.15, Parmesan $0.59, basil $0.32, seasoning $0.25. Calculated before rounding, total US$12.36 for the whole recipe, about US$3.09 per serving. These are assumptions, not a store quote; tax, delivery and energy are excluded.
Video: The Mediterranean Dish demonstrates oven-roasted gnocchi with vegetables. The video includes spinach and different vegetables; this card uses cherry tomatoes, red pepper, onion and Parmesan. Follow this card's quantities and cooking and storage guidance.
