| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 16-ounce package gnocchi
- 1 pound asparagus, cut into 1-inch pieces
- 1 red onion, halved and quartered
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup pesto
- 1 cup mixed yellow and red cherry tomatoes
- Freshly shaved Parmesan, for serving
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
- Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 424 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 24 mg |
| Sodium | 978 mg |
Reviews
I used 2 small summer squash, one and a half red bell pepper and gnocchi for the first roasting no red onion or asparagus but if I had it on hand I would have. I also used sun-dried tomato pesto. Added chopped tomatoes instead of cherry and added kernels from a fresh corn cob when putting it in the oven for the second bake time. Took longer than the recipe said and I also stuck it under the broiler to crisp it up a little. Added shaved Parmesan and basil to the top along with a few drizzles of balsamic reduction (1 cup balsamic vinegar brought to boil in a non reactive pan – mine is stainless steel- reduce to 1/4 cup remove from heat and add 1 teaspoon honey. Let sit and it thickens up. Makes lots of leftover sauce since you don’t need much).
The perfect side dish to almost any protein. We love it with grilled chicken, steak, salmon or pork chops.
Followed the recipe exactly and it is delicious. The crispy gnocchi is amazing- a nice change from potatoes or rice. We did try it with mushrooms once just because I had some and they were too watery so the gnocchi didn’t crisp – stick to Ree’s recipe and you will have great results.
Followed the recipe exactly and it is delicious. The crispy gnocchi is amazing- a nice change from potatoes or rice. We did try it with mushrooms once just because I had some and they were too watery so the gnocchi didn’t crisp – stick to Ree’s recipe and you will have great results.
Absolutely delicious!! I subbed Green Beans for the Asparagus.
This was so good and different. Used green beans instead of asparagus. Excellent meal! Will definitely make again!
Where does it tell the number of carbs? So many recipes are missing the nutrition numbers. This is crazy since these are advertised as low carb.
This was fantastic and really easy — this is making it onto my rotation!
This was really good for something so easy. I may add more veggies next time to make it even more healthy as it does have a lot of olive oil in it. But otherwise a great recipe & something you can easily customize to what veggies you have on hand.
Ree does it again! Another winner! Delicious, easy, healthy. I subbed in broccolini for the asparagus, and added zucchini because I had only one pepper. I tried it both with and without the balsamic and I liked it better without, but the rest of the fam preferred with.
It was just okay. It came together quickly and easily, but overall seemed bland.
This is SO good! The idea of roasting the gnocchi was intriguing and now that I’ve done it, I doubt I will ever prepare gnocchi any other way again. The veggie mix was a good combination (I think green beans would sub easily if you have anyone who doesn’t like asparagus). For my taste, I’d double the tomatoes, but still was great with the amount in recipe.