Description
Sheet Pan Gnocchi and Vegetables is a simple, delicious, and quick weeknight meal. You’ll roast potato gnocchi with your favorite seasonal vegetables on a single baking sheet for an easy, flavorful dinner.
Ingredients
Scale
- 1 pound shelf-stable potato gnocchi
- 1 pound mixed seasonal vegetables, cut into bite-sized pieces (e.g., broccoli florets, bell pepper chunks, cherry tomatoes, zucchini slices)
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the gnocchi and vegetables with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
- Spread the gnocchi and vegetables in a single layer on a large baking sheet.
- Roast for 20-25 minutes, or until the gnocchi are golden brown and slightly crispy, and the vegetables are tender and lightly caramelized. Stir halfway through for even cooking.
- Serve hot, with optional Parmesan cheese if desired.
Notes
- Feel free to use any vegetables you have on hand.
- For extra flavor, add a sprinkle of red pepper flakes before roasting.
- Ensure gnocchi and vegetables are in a single layer for best roasting results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400-500 (varies based on vegetables used)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: 0mg