Ingredients

The following ingredients have 4 Servings
  • 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers)
  • 1 small red onion
  • 4 cloves garlic
  • 3 sprigs fresh rosemary
  • 1 pound fresh, shelf-stable, or frozen potato gnocchi
  • 1 pint grape or cherry tomatoes
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil, plus more for drizzing
  • 4 ounces burrata cheese (optional)
  • 2 sprigs fresh basil
  • Grated Pecorino Romano or Parmesan cheese, for serving
  • Red pepper flakes (optional)

Instruction

  • Arrange a rack in the middle of the oven and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Prepare the following, adding each to the same large bowl as it is completed: Cut 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers) into 1-inch chunks. Halve and thinly slice 1 small red onion. Mince 4 garlic cloves. Pick the leaves from 3 fresh rosemary sprigs and coarsely chop until you have 1 teaspoon.
  • Add 1 pound gnocchi, 1 pint grape or cherry tomatoes, 1/2 teaspoon kosher salt, and a few generous grinds of black pepper. Drizzle with 2 tablespoons olive oil and gently toss to combine. Transfer to the baking sheet and spread into an even layer.
  • Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown, 18 to 20 minutes total.
  • Remove the baking sheet from the oven. Immediately tear 4 ounces burrata cheese if using and the leaves from 2 sprigs fresh basil into bite-sized pieces and scatter over the gnocchi and vegetables. Sprinkle with grated Pecorino or Parmesan cheese and red pepper flakes if desired. Drizzle with more olive oil, if desired.