Description
A vibrant, one-pan dish featuring tender gnocchi and roasted vegetables, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 pound gnocchi (fresh or frozen)
- 1 cup bell peppers (chopped, mixed colors)
- 1 cup zucchini (chopped)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Chop the bell peppers and zucchini into bite-sized pieces and halve the cherry tomatoes.
- In a large mixing bowl, combine the chopped veggies with the gnocchi. Drizzle with olive oil, garlic powder, oregano, salt, and pepper; toss well.
- Spread the mixture evenly on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes until golden brown, tossing halfway through for even cooking.
- Serve warm, optionally garnished with fresh herbs.
Notes
- Feel free to customize your vegetable selection based on seasonal availability.
- For an added twist, try different herbs like basil or thyme.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg