Greek Sheet Pan Gnocchi
Embrace the flavors of fall with this delightful Greek Sheet Pan Gnocchi recipe, featuring roasted vegetables and tender gnocchi for a comforting meal.
Ingredients
For the Vegetable Roast
- 1 pound potato gnocchi Fresh or frozen
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 red onion, chopped
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste Salt and pepper
For Serving
- Feta cheese, crumbled (optional)
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss together the diced red bell pepper, zucchini slices, chopped red onion, and cherry tomatoes with olive oil, oregano, thyme, salt, and pepper.
Roasting
- Arrange the prepared vegetables on a large baking sheet in a single layer and roast them in the preheated oven for about 15 minutes.
- Remove the baking sheet from the oven and add the potato gnocchi to the pan. Toss to combine.
- Return the sheet pan to the oven and continue roasting for an additional 10-15 minutes, or until the gnocchi are golden and the vegetables are tender.
Serving
- Once done, remove from the oven and sprinkle with crumbled feta cheese and fresh parsley before serving.
Notes
Use fresh or frozen gnocchi for the best texture. Feel free to experiment with different vegetables. To make it more filling, add cooked chicken or chickpeas. For a gluten-free option, use gluten-free gnocchi.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 54gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 5gSugar: 6g
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