00:02This is basically the cooking equivalent of finding money in your pocket.
00:07Minimal effort, maximum payoff, and you'll look like you actually know what you're doing in the kitchen.
00:12Soft, pillowy gnocchi turn golden and crisp as bell peppers and juicy cherry tomatoes caramelize alongside them.
00:19You simply dump everything on a sheet pan, toss with olive oil, and let your oven do all the work.
00:23For this easy recipe, you'll need gnocchi, baby bell peppers, red onion, garlic, fresh rosemary, cherry tomatoes, and optionally, burrata cheese for finishing.
00:35Start by preheating your oven to 450 degrees Fahrenheit and lining a baking sheet with parchment paper.
00:41Cut bell peppers into chunks, slice onion thinly, mince garlic, and chop rosemary.
00:47Combine these in a bowl with gnocchi, tomatoes, salt, and pepper.
00:50Drizzle with olive oil, toss well, and spread evenly on the baking sheet.
00:56Roast for 18 to 20 minutes, stirring halfway through.
01:00The gnocchi should be plump and golden, with vegetables tender and caramelized.
01:04While still hot, add torn burrata and fresh basil, allowing the residual heat to melt the cheese.
01:10Finish with grated cheese and an extra drizzle of olive oil.
01:13This dish can be easily modified for dietary needs.
01:16Use gluten-free gnocchi, skip cheese for dairy-free or vegan versions, or add protein like sausage or chickpeas.
01:24Seasonal variations work well, too, swapping in different vegetables based on what's available.
01:29For best results, don't overcrowd the pan, cut vegetables uniformly, and always add cheese after roasting.
01:36Leftovers keep for up to four days, and reheat best in the oven to restore crispiness.
01:40This recipe proves you can create something Instagram-worthy without breaking a sweat or dirtying every dish in your kitchen.
01:48The secret is just following directions and not burning things.
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