Description
It doesn’t get any easier than this! This super yummy sheet-pan roasted veggie gnocchi recipe is perfect for nights when you need to cook dinner but really don’t want to.
Ingredients
Units
Scale
- 1–2 packages fresh (store-bought) gnocchi. If using cauliflower gnocchi, don’t defrost before using.
- 2–3 chopped bell peppers
- 1 pint cherry tomatoes
- 3 shallots, diced
- 2 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper (or to taste)
- 2 tablespoons olive oil
- For serving: grated fresh parmesan cheese, chopped fresh herbs like Italian parsley and/or basil
Instructions
- PREP: Preheat the oven to 450 degrees and line a baking sheet with foil and spray with nonstick cooking oil.
- ADD INGREDIENTS TO PAN: Add the gnocchi, vegetables, and garlic to the pan. Drizzle with the olive oil and sprinkle with salt, pepper, and rosemary. Toss well.
- BAKE: Cook for about 20 minutes until the vegetables are roasted and the gnocchi are beginning to brown. Toss the mixture once during the roasting process to ensure even cooking.
- SERVE: Sprinkle with fresh cheese and herbs and serve immediately.
Notes
CAN I USE DIFFERENT VEGETABLES? For this recipe, I used tomatoes, bell peppers, and shallots. But you could easily customize it by subbing in your favorites including broccoli, asparagus, green beans, zucchini, brussel sprouts, red onions, or leeks.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Roast