Description
Delight in a colorful, easy-to-make sheet pan gnocchi dish, featuring roasted vegetables and cheesy goodness, perfect for busy weeknights!
Ingredients
Scale
- 1 lb potato gnocchi
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced into half-moons
- 1 bell pepper, diced (red or yellow)
- 1 medium red onion, sliced thickly
- 3 tbsp olive oil
- 2 tsp dried Italian herbs (oregano and basil)
- Salt and pepper to taste
- ½ cup shredded Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the potato gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with olive oil and toss until evenly coated.
- Add dried Italian herbs, salt, pepper, and shredded Parmesan cheese. Toss again to combine.
- Spread the mixture evenly on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through until everything is golden brown and fragrant.
- Allow to cool slightly before serving.
Notes
- Experiment with seasonal vegetables like asparagus or broccoli for added variety.
- To make this dish vegan, omit the cheese or substitute with plant-based cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg