I have decided I am eating more plant based meals this year. I believe in moderation, so I’m going for just eating more veggies and grains. I am not putting pressure on myself to be strict about it, but just more open to changing it up a bit on the table. Perhaps some of the Covid weight gain will move away!

This is a super fast, and easy recipe made it in under 30 min. from prep to table. Slices of cucumbers and crunchy fingers of raw carrots are nice beside it. Give it a go!


  • 1 pound

    fresh, shelf-stable, or frozen potato gnocchi

  • 1 (12-ounce) bag

    mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks

  • 1 pint

    grape or cherry tomatoes

  • 1

    small red onion, cut into 1-inch chunks

  • 4 cloves

    garlic, smashed

  • 1 teaspoon

    coarsely chopped fresh rosemary leaves

  • 1/4 teaspoon

    kosher salt

  • Freshly ground black pepper

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    coarsely chopped fresh basil leaves

  • Grated Pecorino Romano or Parmesan cheese, for serving



  1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

March 18, 2021 — Aileen Selkirk

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