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Roasted Gnocchi and Rainbow Peppers

Name: Roasted Gnocchi and Rainbow Peppers
Prep time: 20 min
Total time: 45 min
Yield: 4 dinner portions
Ingredients: 16 oz shelf-stable potato gnocchi; 2 cups diced bell peppers, mixed colors; 1 cup zucchini in 1/2-inch cubes; 2 tbsp olive oil; 1/2 tsp dried oregano; 1/4 tsp salt; 1/4 cup grated Parmesan

Suggested ages 12+ Cook with help: an adult handles heat and sharp tools

4 dinner portionsActive 20 minTotal 45 min

Shelf-stable gnocchi can roast on a tray with vegetables rather than boil in a pot. The outside becomes lightly golden while the middle stays soft. Leave some space between pieces so they roast instead of steaming in a heap.

Start with the grown-up check

Four plates of golden potato gnocchi with diced red and yellow peppers, green zucchini and a little grated Parmesan. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult chops vegetables, handles the oven and turns and serves the hot gnocchi.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult heats oven to 425°F, chops peppers and zucchini, and checks the gnocchi package does not require cooking before roasting.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookSeparate gnocchi gently with clean fingers. Toss in the bowl with vegetables, oil, oregano and salt.
Young cookSpread on the cold tray in one layer with a little space between pieces.
Grown-upRoast 20–25 minutes, turning halfway, until vegetables are tender and gnocchi are golden outside and hot and soft inside.
Grown-upPortion onto plates, sprinkle with Parmesan and let cool slightly before serving.

The skill you’re learning

Crowding a tray traps moisture. If everything is piled high, the adult uses a second tray rather than making one deep layer.

Try one change

Replace zucchini with 1 cup small broccoli florets prepared by the adult.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 2 days. A grown-up reheats only the portion needed to 165°F.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

The card includes the exact ingredients, grown-up setup and actor-labeled steps.

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Printable ingredients, age and actor-labeled steps for Roasted Gnocchi and Rainbow Peppers