Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories264.2 kcal (13%)
Total Fat14.7 g (21%)
Carbs30 g (12%)
Sugars4.5 g (5%)
Protein4.9 g (10%)
Sodium440.7 mg (22%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundpotato gnocchi
fresh, shelf-stable, or frozen
1 x 12 ouncemixed baby bell peppers
bag, or 2 medium bell peppers ), cut into 1 - inch chunks
1 pintgrape tomatoes
or cherry
1red onion
small, cut into 1-inch chunks
4cloves garlic
smashed
1 teaspoonfresh rosemary leaves
coarsely chopped
¼ teaspoonkosher salt
freshly ground black pepper
2 tablespoonsolive oil
2 tablespoonsfresh basil leaves
coarsely chopped
grated pecorino romano cheese
or parmesan, for serving
Instructions
Step 1
Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
Step 2
Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
Step 3
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
Step 4
To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.
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