Description
Easy Sheet Pan Gnocchi and Vegetables brings together delicious, roasted flavors in a simple, one-pan dish. Loaded with gnocchi, vibrant vegetables, and topped with parmesan, this meal is perfect for busy evenings or as a comforting dinner.
Ingredients
Scale
- 1 package (16 ounce) gnocchi, uncooked
- 1 medium red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced into half moons
- 1/2 small red onion, sliced
- 2 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 400°F.
- On a large rimmed baking sheet, combine the gnocchi, red bell pepper, cherry tomatoes, zucchini, red onion, and garlic.
- Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to coat evenly and spread into a single layer.
- Bake for 10 minutes, stir, and then evenly spread back out. Continue baking for another 10-12 minutes until the gnocchi are crisp and veggies are caramelized.
- Remove from oven, sprinkle with Parmesan cheese and fresh basil, and serve immediately.
Notes
Feel free to add other vegetables like asparagus or mushrooms for variation.
For added flavor, consider maximizing the baking time until the veggies reach your preferred tenderness.
Use gluten-free gnocchi for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg