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Crispy Gnocchi and Veggies

Makes: 4

Time: 10 minutes to prep, 20 minutes to cook


  • 1 pound potato gnocchi
  • 1 bag mixed baby bell peppers, cut into rings, or two regular bell peppers, cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion, cut into 1-inch chunks
  • 4 cloves garlic, smashed
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves
  • Grated Pecorino Romano or Parmesan cheese, for serving


  1. Place oven-rack in middle of the oven and heat to 450°F.
  2. Line a cookie sheet with parchment paper.
  3. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl.
  4. Drizzle with the oil and gently toss to combine.
  5. Spread the mixture out on the prepared cookie sheet.
  6. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  7. To serve, spoon the mixture into individual bowls and top each bowl with the basil and grated cheese.

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