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Roasted Gnocchi

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Roasted Gnocchi

This is heavily based on The Kitchn^[@rev] and the many times we've made it ([1]^[@rev], [2]^[@rev], [3]^[@rev], [4]^[@rev], [5]^[@rev], [6]^[@rev], [7]^[@rev], [8]^[@rev], [9]^[@rev]).

The recipe is very forgiving and flexible but as a baseline:

Ingredients

Vegetables

• 1 onion, diced
• 2-3 bell peppers, diced
• 1+ pints of cherry/grape tomatoes, sliced
• 1 fennel bulb (optional)

The rest

• Seasonings including: salt, pepper, rosemary, (roasted) garlic powder
• 1 package fully-cooked chicken sausage, diced
• 1 pound fresh, shelf-stable or frozen gnocchi
• Olive Oil
• grated cheese and/or ricotta

Directions

1. Preheat oven to 450°F. Line two rimmed baking trays with parchment paper or non-stick aluminum foil.
2. Chop all veggies and toss with olive oil and seasonings to taste. Heavier is fine
3. Roast for about 15-20 minutes
4. Add gnocchi and sausage and toss the trays. Also rotate the trays
5. Roast for another 20-25 minutes. Toss if needed
6. Serve with cheese and any other garnishes