Description
Crispy roasted gnocchi paired with caramelized vegetables, all cooked together on one pan for a simple and flavorful meal.
Ingredients
Scale
- 500 grams gnocchi
- 250 grams cherry tomatoes
- 2 medium zucchini
- 2 large bell peppers
- 1 large red onion
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 50 grams grated parmesan cheese
Instructions
- Preheat oven to 220°C.
- In a large bowl, combine gnocchi, cherry tomatoes, zucchini, bell peppers, and red onion.
- Add olive oil, garlic, dried herbs, salt, and black pepper, then toss until everything is evenly coated.
- Line a sheet pan with parchment paper.
- Spread the mixture evenly on the pan in a single layer.
- Roast for 25 minutes, flipping halfway through, until gnocchi is golden and vegetables are tender.
- Remove from oven and sprinkle with grated parmesan cheese.
- Serve immediately while hot.
Notes
- Do not overcrowd the pan to ensure proper roasting.
- Flip halfway through cooking for even crispiness.
- Add a squeeze of lemon juice for extra brightness.
- Use fresh vegetables for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: sheet pan gnocchi, roasted vegetables, easy dinner, one pan meal, vegetarian dinner