Sheet Pan Gnocci, Veggies, & Chickpeas
Ingredients
1 pound fresh, shelf-stable, or frozen potato gnocchi (or 2 large potatoes, cubed)
2 medium bell peppers, cut into 1-inch chunks
1 tomato, sliced
1 small onion, cut into 1-inch chunks
3 stems green garlic, chopped
1 can chickpeas, drained & rinsed (or other protein of your choice, like cubed chicken or sausage!)
1 teaspoon dried thyme
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Grated Parmesan cheese, for serving
Balsamic glaze, for serving
Hot sauce, for serving
Directions
Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
Place the gnocchi, peppers, tomatoes, onion, green garlic, thyme, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and balsamic vinegar gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the cheese, balsamic glaze, and hot sauce.
Enjoy!
Recipe modified (from thekitchn.com) and photographed by Alex Chesney, RD