We are in need of the coziest past bowl ever
It’s cozy, full of all the veggies, but it’s also cheesy and comforting. Perfect for curling up in a blanket after a long winter start to the week. Actually, this is the perfect hibernation food because it’s going to be cold for the next 3 weeks.
And who knows how long it will last?!
And I know what you’re thinking: Sarah, you hate cooking with tomatoes in the winter. And y’all, that WAS true. It was before I discovered these mini San Marzano tomatoes. The flavor is so gosh darn good that I am WILLING to develop a recipe that will knock your socks off.
And with minimal dishes, so it is totally a win.
This recipe serves either 2 really hungry people or 4 normal hunger people. It requires only one sheet tray, which makes it the perfect weeknight meal. And, if you are the type of person who doesn’t like cooking on a weeknight, this basically doesn’t even feel like cooking
I promise you!
It is super simple too! You just chop your veggies, toss with the gnocchi, the oil, and the spices, then pop in the oven. The peppers and tomatoes reduce down into their own sauce and it is just magic.
Then of course pile on that cheese and herbs. Because everything in life is better with cheese and herbs. Maybe add a big crack of black pepper too.
And, if you’re thinking about jumping on the cauliflower gnocchi train, this is an efficient way of cooking it! You do not even have to defrost it! Just toss it frozen with all the veggies and BOOM. It’s like jumping into a time machine for dinner! WIN!
Of course, feel free to eat this as a side with some of your fav protein, but, personally, I love it by itself, maybe with some peas or some chickpeas. Maybe with a kale caesar salad on the side. Either way, it is a total win!
Serves 4 servings
10 minPrep Time
25 minCook Time
35 minTotal Time
5 based on 1 review(s)
- 1 16 ounce package uncooked potato gnocchi (or 1-2 bags of Trader Joe's Cauliflower Gnocchi)
- 1 pint grape tomatoes
- 1 red bell pepper, chopped
- ½ red onion, sliced
- 3 tablespoons olive oil
- 1-2 cloves garlic, minced or 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon dried basil
- ½ teaspoon fennel seed (optional)
- 1 pinch red pepper flake
- 1 cup fresh spinach or arugula
- parmesan cheese or nutritional yeast, for topping
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or spray with a nonstick spray
If using regular gnocchi, spread the gnocchi along with tomatoes, peppers and onions on the baking sheet. If using cauliflower gnocchi, you do not need to defrost it, but simply break up the larger clumps to assure even cooking. Drizzle with olive oil and toss with the garlic powder, salt, pepper, dried basil and crushed red pepper to coat.. Make sure everything, especially the gnocchi, is seasoned well!
Place tray in the oven and roast for 20 to 25 minutes, tossing once during cook time. In the last 5 minutes, add the arugula or spinach and toss to coat in the sauce. This will cause the greens to wilt. You want the tomatoes to be bursting and the peppers to be slightly brown.
Serve the gnocchi immediately. Sprinkle with the parmesan cheese or nutritional yeast and a sprinkling of fresh herbs! EAT