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Sheet Pan Gnocchi

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Sheet Pan Gnocchi is a delightful one-pan meal that combines tender gnocchi with roasted vegetables for a quick and satisfying dinner. With its crispy edges and vibrant flavors, this dish is perfect for busy weeknights, gatherings, or when you want comfort food without the hassle. Toss in seasonal veggies for endless variations, making it as versatile as it is delicious.

Ingredients

Scale
  • 1 lb fresh gnocchi
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 cup bell peppers, chopped (any color)
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine zucchini, bell peppers, and cherry tomatoes with olive oil, garlic powder, salt, and pepper. Toss until well coated.
  3. Add the gnocchi to the vegetable mixture and stir gently to combine.
  4. Spread the mixture evenly on the prepared baking sheet.
  5. Bake for 20-25 minutes or until golden brown and crispy at the edges, stirring halfway through.
  6. Allow to cool slightly before serving. Garnish with freshly grated parmesan or parsley if desired.

Nutrition

Keywords: Experiment with seasonal vegetables like asparagus or broccoli for different flavors. For added protein, consider including chickpeas or cooked chicken. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results.

Find it online: https://cookingwithruth.com/irresistible-sheet-pan-gnocchi-with-roasted-veggies/