Sheet Pan Gnocchi

Main

• 16 ounce package uncooked potato gnocchi
• 1 pint grape tomatoes
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1/2 red onion, chopped
• 3 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch crushed red pepper
• 1/4 cup freshly shaved parmesan cheese, for topping

Directions

1. Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Spread the gnocchi, tomatoes, peppers and onions on the baking sheet. Drizzle with the olive oil. Sprinkle with the garlic powder, salt, pepper, oregano, basil and crushed red pepper and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
3. Roasted for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting and the peppers to be soft and caramely.
4. Serve the gnocchi immediately. Sprinkle with the Parmesan cheese and a sprinkling of fresh herbs!
5. To make this with Trader Joe's cauliflower gnocchi: make sure your pan has nonstick spray on it and that the gnocchi are not clumped today. You do not need to defrost the gnocchi, but make sure any large pieces of ice or freezer burn are removed. I roast for about 25 to 30 minutes with the TJ's cauliflower gnocchi. The outside may not get quite as crisp and toasty as potato gnocchi.