Ingredients:

  • 1 lb (450g) shelf-stable or refrigerated potato gnocchi
  • 1 cup (150g) cherry tomatoes, whole
  • 1 medium (110g) red onion, cut into 1-inch chunks
  • 1 medium (120g) zucchini, sliced into half-moons
  • 1 large (150g) red bell pepper, chopped into 1-inch pieces
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (3g) garlic powder
  • 1 tsp (1g) dried oregano
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 cup (115g) shredded mozzarella cheese
  • ¼ cup (15g) grated Parmesan cheese
  • ¼ cup (10g) fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. In a large mixing bowl, combine the uncooked gnocchi, cherry tomatoes, red onion, zucchini, and bell pepper.
  3. Drizzle with olive oil and sprinkle in the garlic powder, oregano, salt, and pepper. Toss thoroughly until every piece is glistening and evenly coated.
  4. Spread the mixture across the sheet pan in a single layer. Ensure the pieces aren't touching too much to guarantee crispy results.
  5. Roast for 20–25 minutes. Halfway through, use a spatula to toss the ingredients; look for the gnocchi to turn golden-brown and the tomatoes to begin blistering.
  6. Remove the pan from the oven and sprinkle the shredded mozzarella and Parmesan evenly over the top.
  7. Return to the oven for 3–5 minutes, or switch to the broiler for 2 minutes, until the cheese is bubbly and has golden-brown spots.
  8. Remove from heat and garnish with torn fresh basil leaves.