Description
Enjoy a simple and delicious Sheet Pan Gnocchi and Vegetables recipe. This one-pan meal roasts potato gnocchi with seasonal vegetables for an easy weeknight dinner.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 pint cherry tomatoes
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, combine the gnocchi, cherry tomatoes, bell pepper, zucchini, and red onion.
- Drizzle the olive oil over the vegetables and gnocchi.
- Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything to coat evenly.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 20-25 minutes, or until the gnocchi are golden brown and slightly crispy, and the vegetables are tender.
- Garnish with fresh basil, if desired, before serving.
Notes
- Feel free to use your favorite seasonal vegetables.
- For extra flavor, add a sprinkle of Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 8g
- Sodium: Approximately 400mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 65g
- Fiber: Approximately 6g
- Protein: Approximately 12g
- Cholesterol: 0mg