Recipe Recommendation

• Recommended by Naomi Mallare, Sustainable Agriculture Student (see recommended recipes from other students)

Ingredients

• 1 lb of uncooked dried gnocchi
• 1 bell pepper
• 1 pint assorted cherry tomatoes
• 1 medium red onion
• 1 medium zucchini
• ⅓ cup extra virgin olive oil
• 4 garlic cloves
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp salt
• ½ tsp ground black pepper
• Ham, add as desired
   

Note: All these ingredients are optional, and their measurements can vary a lot. I personally use it as a recipe to finish up my vegetables quickly! Sometimes, if I need to finish up many vegetables, I just add them all, even without more gnocchi, and adjust the seasoning  accordingly.

Directions

1. Preheat the oven to 425°F.
2. Line 2 sheet pans with parchment paper.
3. Cut bell pepper, tomatoes, red onion, and zucchini around the same size as the gnocchi. Mince garlic.
4. Put cut vegetables and gnocchi in a large container / bowl. Make sure that the gnocchi are not sticking together.
5. Add olive oil, minced garlic, basil, oregano, salt, and pepper to the bowl. Cover container and toss until everything is evenly coated in oil and seasonings. (Important that the gnocchi is fully coated with oil to ensure it comes out moist and well-roasted,
   not dry.)
6. Evenly spread the mixture between 2 sheet pans. Place both pans in the oven. Cook for 10 minutes, stir.

7. Add ham as desired. Cook for another 10-15 minutes until ham is crisp, gnocchi is light golden brown, and veggies are caramelized.

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