Description
This easy sheet pan gnocchi and vegetables makes dinner a breeze. With juicy cherry tomatoes, vibrant zucchini, and tender gnocchi all cooked together, it’s a healthy meal that satisfies. Perfect for busy weeknights, this flavorful dish is a homemade delight that’s sure to please everyone.
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, sliced red bell pepper, halved cherry tomatoes, sliced zucchini, sliced red onion, and chopped garlic.
- Drizzle olive oil over the ingredients, then sprinkle Italian seasoning, salt, and pepper on top. Toss everything until evenly coated and spread it into a single layer.
- Bake for 10 minutes, then stir the mixture and return it to an even layer. Continue baking until the gnocchi turn lightly crisp and golden, and the vegetables are tender and caramelized, about 10-12 minutes more.
- Take it out of the oven, sprinkle with Parmesan cheese and fresh basil, and serve immediately.
Notes
For extra flavor, consider adding other seasonal vegetables such as asparagus or broccoli.
Feel free to substitute the Parmesan with a dairy-free option for a vegan version.
This dish can be prepared in advance and simply reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg