– 16 ounces gnocchi, store bought or homemade – 1 red bell pepper, chopped – 1 yellow bell pepper, chopped – 1 red onion, chopped – 1 pint cherry tomatoe – 6 garlic cloves, minced – ¼ cup olive oil1 ½ teaspoons dried oregano – 1 ½ teaspoons dried basil – 1 teaspoon kosher salt – ½ teaspoon dried thyme – ¼ teaspoon red pepper flake – Freshly ground black pepper – 3 to 4 handfuls baby spinach – Parmesan cheese, to serve
Preheat the oven to 425°F. Add gnocchi, red and yellow bell peppers, red onion, cherry tomatoes, minced garlic, olive oil, oregano, basil, salt, thyme, red pepper flakes, and black pepper to a big sheet pan.
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Put the sheet pan in the oven and bake it for forty minutes, with a stir halfway through the cooking time. Removing the sheet pan from the oven five minutes before the gnocchi and veggies are done cooking is the next step.
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To mix the spinach, add it and stir it in. The spinach should be wilted for the remaining five minutes, which is when you should return it to the oven.In addition to a drizzle of olive oil, serve with shaved parmesan cheese.
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