Sheet Pan Gnocchi
Experience a delightful combination of fluffy gnocchi and vibrant roasted vegetables in this easy sheet pan recipe, perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound gnocchi (fresh or frozen)
- 2 cups cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced (any color)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano and basil)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. In a large bowl, combine cherry tomatoes, zucchini, bell peppers, olive oil, garlic powder, and Italian herbs. Mix well.
- 3. Add the gnocchi to the vegetable mixture and toss until evenly coated.
- 4. Spread the mixture onto a parchment-lined baking sheet in a single layer.
- 5. Roast in the oven for 20-25 minutes until the gnocchi are golden and vegetables are tender.
- 6. Remove from oven and sprinkle with Parmesan cheese if desired; let cool slightly before serving.
Notes
- Feel free to substitute vegetables based on seasonal availability or personal preference.
- Add fresh herbs or chili flakes for an extra flavor kick.
- To store leftovers, keep them in an airtight container in the fridge for up to four days.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://svetb.com/easy-and-delicious-sheet-pan-gnocchi-recipe/