Sheet-pan gnocchi with tomatoes and peppers

Name: Sheet-pan gnocchi with tomatoes and peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 packs potato gnocchi (500 g each); 2 red peppers, cut into chunks; 1 red onion, cut into wedges; 1 courgette (zucchini), cut into chunks; 300 g cherry tomatoes; 2 cloves garlic, sliced; 3 tbsp olive oil; 1 tsp dried oregano; 125 g vegetarian mozzarella, torn; salt and black pepper; 1 bunch fresh basil

10 min prep · 30 min cooking · serves 4

Shop-bought gnocchi roasted straight from the packet with peppers, courgette and cherry tomatoes until crisp, then topped with melting mozzarella. A meat-free dinner from one tray.

Easy
1 pan
Sheet pan
Kid friendly
Vegetarian
Nut-free
Dinner

Ingredients

2 packs potato gnocchi (500 g each)
2 red peppers, cut into chunks
1 red onion, cut into wedges
1 courgette (zucchini), cut into chunks
300 g cherry tomatoes
2 cloves garlic, sliced
3 tbsp olive oil
1 tsp dried oregano
125 g vegetarian mozzarella, torn
salt and black pepper
1 bunch fresh basil · can skip

Method

Heat the oven to 220°C / 425°F.
Separate any gnocchi stuck together; there is no need to boil them. Pat chilled gnocchi dry with kitchen paper.
Toss the gnocchi, peppers, onion, courgette and garlic with the oil, oregano, salt and pepper on a large baking tray, and spread into a single layer. Use two trays if needed.
Roast for 15 minutes, then add the tomatoes, toss, and roast for 10 minutes more, until the gnocchi are golden and the tomatoes have started to burst.
Scatter the mozzarella over and return to the oven for 3 to 5 minutes, until melted. Tear over the basil, if using.