Crispy Sheet Pan Gnocchi and Veggies

Ingredients

• 1 pound potato gnocchi

• 2 medium bell peppers, cut into 1-inch chunks

• 1 pint cherry tomatoes

• 1 small red onion, cut into 1-inch chunks

• 4 cloves garlic, smashed

• 1/4 teaspoon salt

• Freshly ground black pepper

• 2 tablespoons olive oil

• Grated Parmesan cheese, for serving

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Instructions

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place the gnocchi, peppers, tomatoes, onion, garlic, 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 prepared baking sheet. Roast, stirring halfway through, 18 to 20 minutes total. Garnish each bowl with grated cheese.