Lunch / Dinner
Crispy Gnocchi Primavera
It’s time to let the pot of water take a back seat, because your sheet pan is the hero in this. With fresh flavors— and plenty of sharp pecorino cheese— you’ll be wondering why you haven’t roasted gnocchi before now.
Ingredients
Garnish: shaved pecorino cheese
PRO TIP
To trim sugar snap peas, sever one end (with flat end of pea facing upward), and pull string across length of pea pod.
Instructions
Position oven rack in top third of oven. Preheat oven to 450°. Stir together gnocchi, sweet peppers, sugar snap peas, squash, onion, garlic, 2 tablespoons oil, 1 teaspoon salt, and red pepper in a large bowl. Place in an even layer on a 17½x12½-inch rimmed baking sheet. Bake until vegetables are tender and gnocchi are plump, about 20 minutes. Stir together parsley, remaining 4 tablespoons oil, and remaining ¼ teaspoon salt in a small bowl. Pour over gnocchi mixture, stirring to coat. Garnish with cheese, if desired.