Ingredients
Scale
- 1 pound of sheet pan gnocchi (store-bought or homemade)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- Salt and freshly ground pepper, to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Slice all vegetables and place in a large mixing bowl.
- Add sheet pan gnocchi, olive oil, Italian seasoning, salt, and pepper to the bowl. Toss gently to coat everything evenly.
- Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd.
- Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and golden, and gnocchi is crispy on the edges.
- Remove from oven, garnish with fresh basil or parsley, and serve hot. Optionally, add quick pickled red onions or pair with a favorite sandwich.
Notes
- Use high-quality gnocchi for the best texture.
- Try adding a splash of balsamic glaze after roasting for extra flavor.
- Experiment with vegetables like broccoli, carrots, or eggplant for variety.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg