Ñoquis crujientes de primavera al horno

Ingredientes

• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 pound asparagus, woody ends trimmed, cut into 2-inch pieces
• 1/2 medium red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon
• 1/4 cup fresh basil leaves, chopped, for garnish

Preparación

1. 1

   Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet in the oven while it preheats to get hot.

2. 2

   In a large bowl, combine the uncooked gnocchi, zucchini, bell pepper, cherry tomatoes, asparagus, and red onion.

3. 3

   Drizzle with olive oil, then add minced garlic, Italian seasoning, red pepper flakes (if using), and a generous pinch of salt and black pepper. Toss until everything is evenly coated.

4. 4

   Carefully remove the hot baking sheet from the oven. Spread the gnocchi and vegetable mixture in a single, even layer on the hot pan. Do not overcrowd.

5. 5

   Roast for 20-25 minutes, stirring halfway through, until the gnocchi are puffed and deeply golden and the vegetables are tender and charred at the edges.

6. 6

   Remove the sheet pan from the oven. Immediately sprinkle with grated Parmesan cheese, lemon zest, and a squeeze of fresh lemon juice. Toss gently to combine.

7. 7

   Transfer to a serving platter or divide among plates. Top with fresh chopped basil and serve immediately.