Sheet Pan Gnocchi with Zucchini Tomatoes and Bell Peppers
Ingredients
- 1 red onion , sliced into 1/2-inch thick strips
- 1 orange or red bell pepper , sliced into 1/2–inch strips
- 4 cloves garlic , unpeeled
- 14 ounces zucchini noodles (about 4 cups)
- 1 pint cherry tomatoes
- 14 ounces gnocchi (fresh or shelf-stable)
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 large basil leaves , cut crosswise into very thin strips
- 1/4 cup shredded Parmesan
Instructions
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