Description

This Easy Sheet Pan Gnocchi and Vegetables showcases irresistible flavors with minimal effort. In just a few steps, you can create a hearty meal loaded with vegetables and topped with parmesan and fresh basil. Perfect for a quick dinner any night of the week!

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)

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Instructions

Preheat the oven to 400°F.
On a large rimmed baking sheet, combine the gnocchi, red bell pepper, cherry tomatoes, zucchini, red onion, and garlic. Drizzle with olive oil, then sprinkle with Italian seasoning, salt, and pepper. Toss to coat evenly and arrange in a single layer.
Bake for 10 minutes. Stir the mixture and spread it back into an even layer. Continue baking for another 10-12 minutes until the gnocchi are golden and the vegetables are tender.
Remove from oven, sprinkle with Parmesan cheese and fresh basil, and serve immediately.

Notes

For added flavor, try using different seasonal vegetables based on your preference.
Make sure the gnocchi is uncooked before adding to the baking sheet for best results.
Serve with a side salad for a complete meal.

Nutrition

Serving Size: 1/4 of recipe
Calories: 360
Sugar: 5g
Sodium: 470mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 10g
Cholesterol: 10mg