Sheet Pan Gnocchi

Ingredients

• 1 pound gnocchi, pantry or refrigerated is fine

• 1/2 red onion

• 5 oz. Cherry or grape tomatoes

• 4 cloves garlic

• 2 small sweet peppers

• .3 + 2 Tbsp olive oil, separated

• 1 Tbsp white wine vinegar

• 1 tsp dijon mustard

• 1/2 + 1/2 tsp salt, separated

• 1/2 tsp Italian seasoning

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

• grated parmesean for garnish

Directions

1. Preheat oven and a sheet pan to 425 F. Slice the onion and garlic (keep the garlic in slices so it doesn't burn).

2. In a large bowl, add the gnocchi, tomatoes, onion, garlic, 2 Tbsp olive oil, 1/2 tsp salt, and Italian seasoning. Stir to combine.

3. Carefully remove the pan from the oven and spread the gnocchi mix on top. Add it back to the oven for about 20 minutes, stirring halfway through, or until the gnocchi is crispy and the veggies are cooked.

4. Meanwhile, make the vinaigrette. In a jar, combine 3 Tbsp olive oil, vinegar, mustard, 1/2 tsp salt, and red pepper flakes. Add a lid and shake vigorously until combined.

5. Once the gnocchi is ready, toss with the vinaigrette. Garnish with grated parmesan cheese