Description
This sheet pan gnocchi recipe is a quick and easy weeknight meal, featuring roasted gnocchi and vegetables tossed in a flavorful sauce.
Ingredients
Scale
- 1 pound potato gnocchi
- 2 cups cherry tomatoes
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine gnocchi, cherry tomatoes, zucchini, red bell pepper, and red onion.
- Drizzle with olive oil, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the gnocchi and vegetables in a single layer on a large baking sheet.
- Roast for 20-25 minutes, or until gnocchi is golden and vegetables are tender.
- Remove from oven and garnish with fresh basil and Parmesan cheese.
- Serve immediately.
Notes
- For extra flavor, add a squeeze of lemon juice after roasting.
- Any seasonal vegetables can be used in this recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg