Sheet Pan Gnocchi with Veggies

One step at a time

Let’s make it

1. Heat the oven to 425°F with racks in the upper and lower thirds.

2. Break apart any gnocchi stuck together. In a large bowl, toss the gnocchi, tomatoes, zucchini and bell pepper with the olive oil, Italian seasoning, garlic powder, salt and pepper.

3. Spread everything in a single layer on two sheet pans so it browns instead of steaming.

4. Roast for 20 minutes, then stir, swap the pans between racks and roast 5 minutes more, until the gnocchi are golden and the tomatoes have burst.

5. Sprinkle with the Parmesan and return to the oven for 2 minutes to melt.

6. Scatter the basil over the top and serve straight from the pans.