This is one of our family’s favorite recipes. When you roast gnocchi instead of boiling it the pasta becomes a chewy, semi-caramelized burst of potato goodness.
Reasons this recipe always works for us:
*My kiddos love pasta.
*It all cooks on one to two sheet pans, making clean up easy.
*It’s flexible depending what veggies and sausages I have on hand.
*Other vegetables that work well are mushrooms, parsnips, or chioggia beets (red beets taste great but turn the gnocchi pink), as well as summer squashes. Make sure all your veggies are chopped to about the same size to allow for even cooking.