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  • One package of Perfect Pasta Special Potato Gnocchi
  • 12 OZ Mixed Baby Bell Peppers, Cut into 1″ chunks
  • 1 Cup Cherry Tomatoes, Halved
  • 1 Ea. Large Red Onion, Cut into 1″ chunks
  • 4 Cloves Whole Garlic, Smashed
  • 1 Tsp Rosemary Leaves, Coarsely chopped
  • 1/4 Tsp Kosher Salt
  • 1/2 Tsp Black Pepper, Freshly Ground
  • 3 Tbsp Extra Virgin Olive Oil
  • Fresh Chopped Basil to Garnish
  • Shaved or Shredded Parmesan to Garnish


  • Preheat an oven to 425 degrees Fahrenheit. Line a 13" x 9" rimmed baking sheet or sheet pan with parchment paper.
  • Place frozen gnocchi, peppers, tomatoes, onion, garlic together on the baking sheet. Sprinkle chopped rosemary, salt and pepper on top, then drizzle olive oil over the top. Mix gently, incorporating all ingredients together. Make sure all ingredients are spread evenly on the baking sheet.
  • Roast for 20 minutes, stirring or mixing halfway through, until the gnocchi plumps up and the veggies are caramelized. Remove from oven and let stand for several minutes before serving.
  • To serve, scoop the gnocchi and veggie mixture onto plates or into bowls and garnish individually with freshly chopped basil and parmesan cheese. Enjoy!

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