Gnocchi primavera al horno en 15 minutos

Ingredientes

• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 small red onion, cut into 1/2-inch wedges
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Preparación

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.

2. 2

   In a large bowl, combine the gnocchi, halved cherry tomatoes, diced zucchini, diced bell pepper, and red onion wedges.

3. 3

   Drizzle with olive oil, then add the minced garlic, Italian seasoning, salt, and black pepper. Toss everything gently until evenly coated.

4. 4

   Spread the mixture onto the prepared baking sheet in a single, even layer. Avoid overcrowding; use two sheets if necessary.

5. 5

   Roast for 20 to 25 minutes, stirring halfway through, until the gnocchi is golden brown and crispy and the vegetables are tender with charred edges.

6. 6

   Remove from the oven and immediately sprinkle the grated Parmesan over the hot gnocchi. Let sit for 1 minute.

7. 7

   Garnish with fresh basil leaves and serve directly from the sheet pan or transfer to a platter.