Sheet Pan Gnocchi with Roasted Vegetables
A delightful combination of tender gnocchi and seasonal roasted vegetables, perfect for a cozy fall meal.
Ingredients
Main Ingredients
- 1 package (16 oz) gnocchi You can use fresh or frozen gnocchi.
- 2 cups seasonal vegetables (bell peppers, carrots, zucchini) Choose fresh, vibrant vegetables for the best flavor.
- 2 tablespoons olive oil Use extra virgin for more flavor.
- 1 teaspoon Italian seasoning
- ½ teaspoon salt Adjust to taste.
- ½ teaspoon pepper Adjust to taste.
- optional grated cheese for topping Add during the last few minutes of baking.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop the selected vegetables into bite-sized pieces.
- In a large bowl, combine the gnocchi and chopped vegetables. Add olive oil, Italian seasoning, salt, and pepper. Toss until well coated.
- Spread the gnocchi and vegetable mixture evenly on a baking sheet.
- Place the sheet pan in the oven and roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
- For extra indulgence, sprinkle grated cheese over the top during the last 5 minutes of baking.
Notes
Feel free to experiment with different vegetables and proteins based on your preferences. Leftovers can be stored in an airtight container in the fridge and reheated in the oven.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 5gSugar: 5g
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