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Sheet Pan Gnocchi with Roasted Vegetables
In the world of kitchen norms, Sheet Pan Gnocchi storms in like a rebel with a cause. This ain’t your usual gnocchi gig—it’s a wild ride where plush potato dumplings party with vibrant veggies, aromatic herbs, and a generous glug of olive oil. No fuss, no frills—just in-your-face flavor.
Imagine a symphony of cherry tomatoes, zucchini, bell peppers, and red onions getting cozy with store-bought gnocchi. Toss them in a bowl, drown them in olive oil, and season with a rebellious mix of dried oregano, thyme, salt, and pepper. It’s a chaotic dance that’s about to hit the heat.
Enter the sheet pan—the stage for this rebellion. As the oven does its thing, the rebellion unfolds. Gnocchi turns golden, veggies roast to perfection. It’s not just a meal; it’s a culinary revelation that demands attention.
Out they come, golden nuggets and caramelized veggies, bearing the scars of their rebellion. But we’re not done. A decadent shower of Parmesan and a smattering of basil leaves—the final act that elevates this rebellion to a kitchen anthem.
This ain’t your grandma’s gnocchi; it’s a culinary punk rock ballad. With around 400 calories per serving, it’s a guilt-free rebellion. So, here’s to the rebels in the kitchen, to flavor without apologies, and to Sheet Pan Gnocchi—your new anthem in the culinary revolution.
Sheet Pan Gnocchi with Roasted Vegetables
This easy and flavorful one-pan recipe transforms store-bought gnocchi into a delicious meal with roasted vegetables. Tossed in olive oil and aromatic herbs, the gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion are baked to golden perfection. Finish with a sprinkle of Parmesan and fresh basil for a quick, fuss-free, and satisfying dinner. This kitchen rebel's delight takes just 40 minutes from start to finish, making it an ideal go-to for busy evenings.
Equipment
- Sheet pan
- Mixing bowl Large
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Ingredients
- 1 pound 450g store-bought gnocchi
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 1 bell pepper diced
- 1 red onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- ½ cup freshly grated Parmesan cheese
Garnish
- Fresh basil leaves
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, sliced zucchini, diced bell pepper, thinly sliced red onion, and minced garlic.
- Season the Vegetables: Drizzle the vegetables with olive oil, and sprinkle dried oregano, dried thyme, salt, and black pepper over them. Toss everything together until the vegetables are evenly coated.
- Add the Gnocchi: Add the store-bought gnocchi to the seasoned vegetables in the mixing bowl. Gently toss to combine, ensuring the gnocchi is well-coated with the seasoning.
- Assemble on the Sheet Pan: Spread the seasoned vegetables and gnocchi evenly on a sheet pan in a single layer.
- Bake in the Oven: Place the sheet pan in the preheated oven and bake for 20-25 minutes or until the gnocchi is golden and the vegetables are roasted, tossing once halfway through.
- Finish and Garnish: Once out of the oven, sprinkle freshly grated Parmesan cheese over the hot gnocchi and vegetables. Garnish with fresh basil leaves.
- Serve: Serve the sheet pan gnocchi and roasted vegetables immediately, offering extra Parmesan and fresh basil at the table for those who want more.
Notes
- Customize the vegetable selection based on your preferences or what’s in season.
- Experiment with different herbs and spices to tailor the flavor to your liking.
- This sheet pan gnocchi is delightful on its own, but you can pair it with a simple green salad or a side of crusty bread for a more substantial meal.
